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*113. Chicken Soup
鷄湯
Preparation info
- Serves
2 to 3
persons - Difficulty
Complex
Appears in
By Hsiang Ju Lin and Tsuifeng Lin
Published 1957
Ingredients
A 4½- to 5 -lb 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.