Yield: 1 Servings
|1 \N||Stewing chicken; whole (up to)|
|10 cups||Water (up to)|
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 1-½ hours.) In step 1, also add one pound lean pork, either sliced ¼ inch thick or cut in small cubes.
In step 3, also add 1 to teaspoons soy sauce and/or 1 teaspoon ginger juice.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .