7 lb chicken backbones and wings
1 slice ginger - fresh, about 1-1/2 inches,, smashed
4 clove garlic
4 green onions - halved crosswise (4, to 5 scallion
2 medium onions - quartered
3 ribs celery - halved lengthwise
A Recipe for
Chicken Stock - Chinese
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
This Recipe for Chicken Stock - Chinese is one of thousands in the Recipes-to-go Asian Cookbook.
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
If you enjoy this Chicken Stock - Chinese Recipe - you should enjoy the recipe collections you can find on the websites below:
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
Food Tip |
This is a recipe for Chicken Stock - Chinese from the recipe cookbook of Recipes-to-go (Asian)
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
In Mexico we have a word for sushi: bait. |
| José Simons |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
1. In a stockpot, bring 3 quarts of water to a boil. Add the chicken
parts and boil for 1 minute. Pour off the water and run cold water
over the chicken; drain well.
2. Return the chicken to the stockpot. Add 3 quarts of cold water
and the ginger, garlic, green onions, onions and celery. Cover and
bring to a boil over high heat. Reduce the heat to moderately low,
cover partially and simmer for 4 hours.
3. Strain the broth through a colander set over a large bowl;
discard the chicken and vegetables. Refrigerate the stock for up to 3
days. Skim off the fat before using. (The stock can be frozen for up
to
1 month.)
Makes about 2 Quarts.
Recipe from Food & Wine, November, 1991.
Serves: 2
Chicken Stock - Chinese Recipe brought to you by Recipes To-Go