Ingredients
3 pounds chicken, cut into pieces
1 slice Hoc Shui or Smithfield
ham
1 stalk big scallion, cut
in half
1 inch ginger, sliced
3 quarts (12 cups) water
Blanch ham in boiling water
and remove grime. Wash the chicken and cut into pieces.
In a big pot, put 12 cups
water and add the chicken and the ham. Bring to a boil and remove the scum that
floats on top. Add the ginger and scallion. Cook on medium heat and simmer for 2
hours.
Remove ham and transfer to
a bowl. Cover with broth and keep in the
refrigerator. Remove and get all meat out of the chicken and transfer to a
container to be used as toppings. Put back the chicken bones to the pot
and continue to simmer the broth for another 2 hours on low heat.
Strain chicken soup into a
big bowl (this is your 1st broth) but leave the chicken in the
pot. Add water to the pot with the
chicken and simmer for 2 hours to make another broth (this is your 2nd
broth) which is less flavorful but still good for making soups. Both broths can
be stored in the refrigerator for 3 days and in the freezer for 1 month.
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