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Hsiang Ju Lin, Tsuifeng Lin

*113. Chicken Soup

鷄湯

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Preparation info
  • Serves

    2 to 3

    persons
    • Difficulty

      Complex

Appears in
top 1000Chinese Gastronomy
Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

  • About

Ingredients

  • A 4½- to 5-lb. chicken, whole
  • 4 to 5 pints (10 to 12 cups)

Method

Bring all the ingredients to the boil and simmer for 3 hours. Skim off most of the fat. Serve the chicken whole, in a large bowl with the soup.

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