Basic Chinese Chicken Soup Recipe - Cooking Index
Basic Chinese Chicken Soup Recipe - Cooking Index
| 5 lbs | 2270g / 80oz | Chicken - see * Note |
| 14 cups | 3318ml | Water |
| 4 | Ginger root slices - peeled | |
| 3 | Scallions - (to 4) | |
| 1/4 cup | 59ml | Rice wine or pale dry sherry - (optional) |
| 1 tablespoon | 15ml | Salt - or to taste |
* Note: Preferably a young fowl, or equivalent in smaller chickens.
Chinese chicken is always scalded before being cooked in soup. To do this, bring water (other than the 14 cups) to a boil in a 7-quart straight-sided stainless steel soup pot. Blanch the whole chicken in it by boiling for 10 minutes. Lift chicken out and rinse in cold water. Discard water and rinse pot.
Return chicken to pot with about 14 cups of water as needed to cover chicken, ginger, scallions and wine, if you are using them, and half of the salt.
Bring to a boil, reduce heat, and simmer very slowly, partially covered for 3 hours. Turn chicken once in a while, but do not replenish water unless chicken is more than half uncovered, which should not happen.
Chicken meat will have no flavor and should be discarded. Soup should be reduced by about one-quarter. Strain soup and skim off as much fat as possible. Cool, uncovered, at room temperature, then covered in the refrigerator for up to 3 days. This can be frozen for up to 2 months.
This recipe yields about 2 1/2 quarts; 5 to 10 servings.
Variation: Basic Asian Chicken Soup From Canned Broth. Simmer 10 cups canned, thoroughly degreased chicken broth (preferably low sodium) and 5 cups of water with the ginger, scallions and wine, as above. Add chicken trimmings if you have any. Simmer, partially covered, for 30 minutes. Strain, skim and reserve or serve. Do not salt until serving.
Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.