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Ingredients
- 5 lb chicken see * Note
- 14 c. water
- 4 x thin ginger root slices peeled
- 3 whl scallions - (to 4)
- 1/4 c. rice wine or possibly pale dry sherry (optional)
- 1 Tbsp. salt or possibly to taste
Directions
- * Note: Preferably a young fowl, or possibly equivalent in smaller chickens.
- Chinese chicken is always scalded before being cooked in soup. To do this, bring water (other than the 14 c.) to a boil in a 7-qt straight-sided stainless steel soup pot. Blanch the whole chicken in it by boiling for 10 min. Lift chicken out and rinse in cool water. Throw away water and rinse pot.
- Return chicken to pot with about 14 c. of water as needed to cover chicken, ginger, scallions and wine, if you are using them, and half of the salt.
- Bring to a boil, reduce heat, and simmer very slowly, partially covered for 3 hrs. Turn chicken once in a while, but don't replenish water unless chicken is more than half uncovered, that shouldn't happen.
- Chicken meat will have no flavor and should be discarded. Soup should be reduced by about one-quarter. Strain soup and skim off as much fat as possible. Cold, uncovered, at room temperature, then covered in the refrigerator for up to 3 days. This can be frzn for up to 2 months.
- This recipe yields about 2 1/2 qts; 5 - 10 servings.
- Variation: Basic Asian Chicken Soup From Canned Broth. Simmer 10 c. canned, thoroughly degreased chicken broth (preferably low sodium) and 5 c. of water with the ginger, scallions and wine, as above. Add in chicken trimmings if you have any. Simmer, partially covered, for 30 min. Strain, skim and reserve or possibly serve. Don't salt till serving.
- Yield: 2 1/2 qts
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