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Active Time: 46 Minutes
Total Time: 3 Hours 11 Minutes
Yield: Makes 12 cups
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In Guangdong (Kwangtung) province in the South of China, there is a saying that "Broth to a cook is voice to a singer."
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RECIPE INGREDIENTS
| 3 lb chicken |
| 1 lb shoulder or loin of pork |
| 2 scallions, white part only, kept whole |
| 2 oz fresh ginger, peeled and slightly crushed |
| 2 tablespoons Shaoxing rice wine (available at Chinese stores) or dry sherry |
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DIRECTIONS
Place the whole chicken and the pork in a stockpot, and add cold water just to cover. Bring to a boil over high heat; skim off the impurities. Add the scallions, ginger and rice wine. Lower the heat, cover and simmer for 2 hours.
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Remove the solid ingredients. Pull the cooked chicken breasts off the bones; discard all of the solids. Lightly mash the chicken breasts and reserve them. Strain the broth through dampened gauze or fine-mesh cheesecloth. Allow the broth (stock) to cool to room temperature.
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To make the broth, add the mashed chicken breasts to the cooled broth. Place over high heat and stir steadily in one direction (clockwise or counter-clockwise, but do not change direction) until boiling. Lower the heat and let the broth boiling gently for 15 minutes.
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Any remaining impurities in the broth will adhere to the chicken breast. Remove, and strain the broth again. Use immediately, or store in the refrigerator for 2-3 days. It is useful to freeze any unused broth.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 12 cups
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