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* Note: Preferably a young fowl, or possibly equivalent in smaller chickens.
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Chinese chicken is always scalded before being cooked in soup.
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To do this, bring water (other than the 14 c.) to a boil in a 7-qt straight-sided stainless steel soup pot.
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Blanch the whole chicken in it by boiling for 10 min.
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Lift chicken out and rinse in cool water.
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Throw away water and rinse pot.
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Return chicken to pot with about 14 c. of water as needed to cover chicken, ginger, scallions and wine, if you are using them, and half of the salt.
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Bring to a boil, reduce heat, and simmer very slowly, partially covered for 3 hrs.
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Turn chicken once in a while, but don't replenish water unless chicken is more than half uncovered, that shouldn't happen.
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Chicken meat will have no flavor and should be discarded.
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Soup should be reduced by about one-quarter.
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Strain soup and skim off as much fat as possible.
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Cold, uncovered, at room temperature, then covered in the refrigerator for up to 3 days.
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This can be frzn for up to 2 months.
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This recipe yields about 2 1/2 qts; 5 - 10 servings.
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Variation: Basic Asian Chicken Soup From Canned Broth.
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Simmer 10 c. canned, thoroughly degreased chicken broth (preferably low sodium) and 5 c. of water with the ginger, scallions and wine, as above.
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Add in chicken trimmings if you have any.
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Simmer, partially covered, for 30 min.
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Strain, skim and reserve or possibly serve.
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Don't salt till serving.
