Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Chicken carcass |
3 slices | Ginger root |
2 pounds | Pork bones |
1 \N | Leek |
8 cups | Water |
1 cup | Vegetables |
½ teaspoon | Salt |
1. Chop chicken carcass in chunks. Slice ginger root. Place both in a saucepan with pork bones, leek and cold water; bring to a boil. Reduce heat immediately and skim the surface; then simmer, uncovered, 2 to 4 hours.
Discard bones.
2. Dice vegetables. Add to stock and simmer, covered, about 15 minutes.
During the last 5 minutes, add salt. Strain off vegetables and skim off fat.
VARIATIONS: For the leek, substitute 2 scallion stalks.
Use only ½ pound pork bones (preferably ribs). Add 1 chicken gizzard, cut up, 2 chicken feet, cleaned and skinned, a small piece of ham, and 1 cup bamboo shoots, sliced. Place all ingredients except ham and bamboo shoots in cold water to cover. Bring to a boil. Let boil 3 to 4 minutes.
Pour off the liquid and discard. Then pick up step 1, adding the ham and bamboo shoots.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .