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Boiled Chicken, Old Style


Boiled Chicken, Old Style
1 whole chicken, about three pounds, cut in quarters
1/2 teaspoon salt
3 Tablespoons Chinese rice wine
2 carrots, thinly sliced
1 carrot, shredded
12 hard-cooked and peeled quail eggs
1/2 cup coarsely chopped Chinese spinach
1/4 cup minced fresh coriander
1. Put chicken into a large pot with six cups of water, the salt, and the rice wine and bring to the boil. Remove the scum from the liquid, reduce the heat, and simmer for thirty minutes.
2. Add carrot slices and shredded carrot and simmer another ten minutes. Remove the chicken and take the meat off the bones, cut any large pieces into two or three smaller ones, and return the meat to the pot.
3. Next add the quail eggs, chopped spinach, and chopped coriander. Simmer another five minutes, then serve.

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