Serves: 5
Total Calories: 29
1. Place chicken and cold water in a saucepan bring to a boil. Reduce heat immediately and skim the surface. Simmer covered 2 hours then remove chicken.
2. Dice vegetables. Add to stock and simmer until done (about 15 minutes).
3. Add salt and sherry simmer 5 minutes more. Then strain off vegetables and skim off fat.
NOTE: The chicken giblets, but not the liver, can be added with the chicken. The vegetables can include: carrots, celery, cabbage, turnips, onions, green peas, spinach, mushrooms, mustard cabbage, water chestnuts or bamboo shoots, etc., in any combination.
VARIATIONS: Quarter the chicken or cut in small cubes. (This will reduce the cooking time to about 1 to 1 1/2 hours.)
In step 1, also add one pound lean pork, either sliced 14 inch thick or cut in small cubes.
In step 3, also add 1 to 2 teaspoons soy sauce and/ or 1 teaspoon ginger juice.
This Stock, Chicken recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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