Chinese Chicken Soup Recipes

Ingredients :

1.25 kg

2

1

2

chicken, giblets removed

slices fresh root ginger

clove garlic

spring onions

large pinch salt

large pinch ground white pepper

1. Skin chicken and trim away any visible fat.

2. Wash and place in a large saucepan with ginger, garlic, spring onions, salt and pepper.

3. Add 2 liters cold water.

4. Bring to the boil, skimming away surface scum using a large flat ladle.

5. Reduce heat, cover and simmer for 2 hours.

6. Leave to cool slightly.

7. Line a sieve with clean muslin and place over a large bowl.

8. Ladle stock through sieve and discard chicken and vegetables.

9. Cover and chill.

10. Skim away any fat that forms on surface before using.

11. Store in the refrigerator for up to 3 days of freeze for up to 3 month.

Makes 1.75 liters

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