Guide A Spoonful of Ginger

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Flavors are intense and clear.

A chicken soup with ginger was interesting in technique and taste. Lightly blanched chicken parts are combined with scallions, ginger, water and rice wine, covered tightly and steamed in a water bath. With all the aromas trapped in the pot, the soup becomes a clear, intense broth.

As you sip it, the word "tonic" does actually come to mind. Remove fat from chicken. Rinse and drain. Cut chicken through the bones into 10 to 12 pieces. In a large pot, boil 2 quarts water and blanch chicken pieces for 1 minute.

ISBN 13: 9780375712128

Drain, discarding water. Rinse chicken in cold water; drain again. Preheat oven to degrees. In a Dutch oven or casserole with a lid, combine chicken pieces, rice wine, scallions, ginger and 6 cups boiling water. Cover tightly with heavy duty aluminum foil; then cover with lid.

A Spoonful of Ginger

Bake 2 hours, replenishing the boiling water as needed. Skim the top of the broth to remove any impurities and fat.


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Views Total views. Actions Shares. Embeds 0 No embeds. No notes for slide. Description this book Part cookbook, part primer of Chinese medicine, Nina Simonds s A Spoonful of Ginger offers dietary advice, herbal home remedies and lively, unintimidating Asian recipes for the American home cook.