鸡汤

Chicken Stock

MAKES 3 LITRES (105 fl oz/12 CUPS)

1.5 kg (3 lb 5 oz) chicken carcasses, necks, pinions and feet

250 ml (9 fl oz/1 cup) Shaoxing rice wine

6 slices ginger, smashed with the flat side of a cleaver

6 spring onions (scallions), ends trimmed, smashed with the flat side of a cleaver

4 litres (140 fl oz/16 cups) water

Remove any excess fat from the chicken and meat, then chop into large pieces and place in a stockpot with the spring onions, ginger and water and bring to the boil. Reduce the heat and simmer gently for 3½–4 hours, skimming the surface to remove any impurities.

Strain through a fine strainer, removing the solids, and skim the surface to remove any fat. Return to the pot with the rice wine and salt. Bring to the boil and simmer for 3–4 minutes. Store in the fridge for up to 3 days or freeze in small portions.