Yield: 1 servings
Measure | Ingredient |
---|---|
3 \N | To 4 pounds chicken bones |
1 \N | Piece 1/2-inch root ginger |
\N \N | Peeled and sliced |
2 \N | Green onions -- cut into |
\N \N | Halves |
4 \N | Peppercorns |
7 pints | Cold water |
1. Place all the ingredients in a heavy pan with a well-fiting lid.
Bring to a boil, then immediately reduce the heat to a gentle simmer.
Skin off the gray foam until clear. 2. Bring to a boil again, reducing the heat the moment the first bubbles appear 3. Leave to cook, then strain and use as required.
Makes about 6 pints
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books