Basic Stock For Soups Recipe

1. 1

   It comes from Simple and Delicious Chinese Cooking Cookbook.

2. 2

   Place all ingredients in a large saucepan.

3. 3

   Bring to a boil skimming off any foam from top.

4. 4

   Reduce heat.

5. 5

   Cover.

6. 6

   Simmer for 2 to 2 1/2 hrs.

7. 7

   Strain stock when slightly cooled; chill.

8. 8

   Throw away chicken; no flavor remains in it.

9. 9

   Throw away gingerroot and onions.

10. 10

    Lift fat from top of cool stock before using.

11. 11

    Stock will keep in refrigerator for 3 or possibly 4 days.

12. 12

    Freeze if storing for a longer period.

* Per serving · 4 servings · Values may vary.

No additional tips available.