Recipe: Chinese Chicken Soup
SoupsADVERTISEMENT
Chinese Chicken Soup
3 quarts
3 pounds chicken necks and backs
3 slices fresh ginger
1 dried turnip ball (optional)
Place the chicken in a large kettle, and cover with cold water. Bring to a light simmer. When a scum begins to form on the water, drain the kettle completely, and rinse the bones. Cover with fresh cold water, and add the ginger and turnip ball if desired. Bring to a light boil, and simmer for 2 hours. Drain, and skim the stock.
3 quarts
3 pounds chicken necks and backs
3 slices fresh ginger
1 dried turnip ball (optional)
Place the chicken in a large kettle, and cover with cold water. Bring to a light simmer. When a scum begins to form on the water, drain the kettle completely, and rinse the bones. Cover with fresh cold water, and add the ginger and turnip ball if desired. Bring to a light boil, and simmer for 2 hours. Drain, and skim the stock.
MsgID: 3123136
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Ginger (23)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Ginger (23)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (27)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Soups
Soups
- Max & Erma's Chicken Tortilla Soup (Sue's Version) (repost)
- Tempting Turkey Broth
- Old Fashioned Vegetable Beef Soup (using elbow macaroni, corn and lima beans)
- Ham Bone Soup (using bacon, beans, carrots, cabbage and kale)
- Barley, Beef and Mushroom Soup (with Vegetarian version)
- Leah Chase's Corn and Crab Soup (food processor)
- Creamy Winter Tomato Soup (using garbanzo beans) (blender or food processor)
- Tortilla Soup II (similar to Red Robin's?) (repost)
- Potato, Rice and Sausage Soup (using tomatoes and cabbage, Italian)
- Orzo and White Bean Soup with Tomato Salsa
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!