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Rooster in SoupSoups and Congees
| Rooster in Soup |
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Ingredients:
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
Preparation:
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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