 |
Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 6 |
|
I have been looking for a good recipe for a good chinese broth like the one served in a local restaurant. They add spinach and bean curd (tofu) and I just love it. I hope this is what I am looking for. I guess you could add any number of things, chinese vegies, wontons, use it as an eggdrop soup base, whatever. I haven't tried it yet, just placing it here for safe keeping. I'll update when I do try it and let you know what I think, good or bad. Ingredients:
1 1/2 lbs chicken pieces |
1 1/2 lbs pork spareribs |
15 cups cold water |
3 -4 pieces gingerroot, crushed |
3 -4 scallions, each tied into a knot |
3 -4 tablespoons rice wine or 3 -4 tablespoons dry sherry |
Directions:
1. Trim fat from the chicken and ribs and chop them into large pieces.
2. Place them in a large pot with the water. Add the ginger and scallion knots.
3. Bring to a boil, and skim off the scum from the top. Reduce heat and simmer uncovered for at least 2-3 hours.
4. Strain the stock, discarding the chicken, pork, ginger and scallions and return broth to the pot.
5. Add the wine and return to a boil, simmer for 2-3 minutes.
|
|