Chinese Chicken Broth

[China Express]
Categories: Soups &, Stews
Yield: 1 servings

2 1/2 lb Chicken backs and necks
9 c Water
3/4 c Rice wine
4 sl Fresh ginger root; lightly
-smashed
4 Scallions; lightly smashed

Place the chicken parts in a pot with cold water to cover, and heat
until boiling. Drain in a colander and rinse under cold running water.

Return the chicken parts to the pot and add the remaining
ingredients. Heat until boiling, then reduce the heat to low and
simmer uncovered for 1 1/2 hours, skimming the surface periodically
to remove any impurities. Strain the broth through a fine-meshed
strainer and skim to remove any fat.

NOTE: Blanching the bones for broth in boiling water reduce
impurities, resulting in a clearer borth.

To make Chinese Chicken Broth from canned broth, combine 3 cups canned
chicken broth, 3 cups water, 1/3 cup rice wine, and 4 slices smashed
ginger. Heat until boiling, reduce heat to low, and simmer uncovered
for 20 minutes. Strain and use as directed. This broth will keep
refrigerated for up to a week.

"Every good soup begins with a flavorful broth, and Chinese soups are
no exception. Traditionally, Chinese broths are made with a
combination of pork and chicken, but I prefer a simple chicken stock
made with chicken bones, rice wine, smashed ginger, scallions, and
water. Once the broth reaches a boil, simmer it slowly, uncovered, so
that it does not become cloudy. Chicken broth will keep for up to a
week in the refrigerator. It keeps almost indefinitely in the
freezer."

Makes 6 cups.

REG 1 shared by Karin Baumgardner, Issaquah, WA

Recipe by: China Express - Nina Simonds

Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 27, 1999, converted
by MM_Buster v2.0l.

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