Soup is practically indispensable in the Chinese daily family meal, acting as an important beverage to balance the various dishes. Such soups are light and clear and feature fresh green or root vegetables in season. The broths (stocks) for making these soups are usually made with a small amount of meat and/or bones - the vegetables being the principal ingredient. Chicken carcass bones or a little pork are quite sufficient for family broth.
- 2 pound chicken carcass bones (including necks)
- 1/2 pork shoulder, leg, loin or fillet of pork
- 2 scallions, white part only, kept whole
- 2 oz fresh ginger, peeled and slightly crushed
- Salt, to taste
Combine all of the ingredients in a stockpot in enough water to cover the chicken. Bring to a boil then simmer gently, covered, for 1 1/2 hours. Remove and discard the solid ingredients. Strain the broth (stock) and reserve for family soups. Use immediately, or store in the refrigerator for 2-3 days. It is useful to freeze any unused stock.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
153 calories; 6g total fat; 75mg cholesterol; 315mg sodium; 1g carbohydrates; 0g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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