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Rooster in Soup

Soups and Congees

Rooster in Soup
1 rooster, cut in ten pieces
3 scallions, minced
3 slices fresh ginger, each one smashed
1 cup Chinese rice wine
1 Tablespoon granulated sugar
½ cup thin soy sauce
3 Tablespoons chicken fat

1. Put all ingredients in a four quart stock pot, and bring to the boil, and just before it does boil, reduce the heat to a simmer, cover the pot, and keep simmering for one hour, then cool in the refrigerator overnight.
2. Discard the skin, bones, and solidified fat. The next day, cut the chicken into one-inch pieces.
3. Bring the liquid back to a simmer, add the chicken pieces, and when they are hot, serve the soup and chicken in a pre-heated soup tureen.

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