|3 pounds||Stewing chicken|
|5 eaches||Gingerroot slices|
|3 eaches||Green onions|
It comes from Simple and Delicious Chinese Cooking Cookbook.
Place all ingredients in a large saucepan. Bring to a boil skimming off any foam from top. Reduce heat. Cover. Simmer for 2 to 2½ hours.
Strain stock when slightly cooled; refrigerate. Discard chicken; no flavor remains in it. Discard gingerroot and onions.
Lift fat from top of cold stock before using. Stock will keep in refrigerator for 3 or 4 days. Freeze if storing for a longer period.
Makes 7 to 8 cups.
Posted by Claire Carter. Courtesy of Fred Peters.
Random recipe of the day