> Dear Sir,
> I have been following your Soup part regularly as I
> and my husband both are soup fanatics. I would be
> greatful if you could guide me in making chicken clear
> soups (chinese cuisine). Links to the same would also
> do fine.
> Thanking You
>

Dear Sheema,

Here is a recipe to try! Enjoy!

Chinese Clear Chicken Soup

1. Remove skin from a 3 pound whole chicken.

2. Place whole in 10 quart pot and cover with water. Bring to boil, the turn down to a simmer.

3. Add 5 scallions, sliced lengthwise and in half to the pot.

4. Cut 1 fresh ginger root in half and slice into slivers about 1/2 inch long and 1/16 inch wide. Add to pot.

5. Simmer chicken, scallions, ginger for 1 1/2 hours, covered.

6. When finished, remove chicken and strain broth through cheesecloth into a clean pot. (Add salt to taste if you wish.)

7. Debone chicken and use meat as desired.

Please let me know if I may be of further service!

Julie

[Nick.Shu]

there is an actual technique in making chinese white stocks.

apparently (i got this from a chinese chef)
chinese style stocks have pork as well as chicken bones. first you have to blanch the bones and then change the water and then proceed as usual.