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Family Chicken Broth

Source: The Heritage of Chinese Cooking
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Active Time:  10 Minutes
Total Time:  1 Hour 50 Minutes
  Makes 10 cups
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 lb chicken carcass bones (including necks)
1/2 lb 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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 10 cups
Calories: 153
Fat. Total: 6g
Protein: 23g
Carbohydrates, Total: 1g
Sodium: 315mg
% Cal. from Fat: 35%
Cholesterol: 75mg
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