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Chicken Broth

Soups and Congees

Chicken Broth
1 old hen, cut in half, then blanched
1 pound and five ounces ham, blanched
11 ounces lean pork
2 scallions
1 small piece ginger
2 Tablespoons Chinese rice wine
1. Put chicken, ham, pork, scallions, and fifteen cups water in a pot, bring to the boil, drizzle with the wine, and reduce the heat and simmer for three hours.
2. Discard all solids. Then strain remaining liquid and use as a broth in needed recipes; and freeze any not used in portions for later use.

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