Рецепт Chinese Chicken Soup Stock
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Ингредиенты
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Инструкции
- Note: Preserved turnip or possibly use preserved radish (both found in Oriental markets), coarsely minced and rinsed with fresh water.
- Place the chicken parts in a 12-qt stockpot and cover with water. On high heat bring the bones barely to a simmer. We don't want to cook the soup yet, so don't let it do more than just simmer.
- Foam and scum will form on the top of the pot. You don't want this to boil.
- Drain the bones, discarding the water, and rinse well with cool water. Add in 1 qt of fresh water for each lb. of bones, along with the ginger and rinsed dry turnip. Bring to a simmer and cook 1 hour, uncovered.
- Strain the soup stock and throw away the solids. Remove the fat by chilling the stock overnight and removing the fat when it has congealed.
- This recipe makes about 4 1/2 qts of soup stock.