Chicken in the Pot with Chinese Flavors

Name: Chicken in the Pot with Chinese Flavors
Yield: Makes 8 main-course servings
Cuisine: American
Ingredients: Two 4- pound (1.8- kg) chickens, each cut into 8 serving pieces and skinned (hacks, necks, and wing tips reserved for stock); 1 ounce (30 g) dried shiitake mushrooms; 8 cups (2 l) Basic Chicken Stock or commercial chicken broth; Two 8- ounce (225- g) cans peeled and sliced water chestnuts, drained and rinsed well under cold water; ½ pound (225 g) snow peas, tipped and tailed; 6 cups (900 g) cooked long-grain white rice; 3 tablespoons hair-thin strips peeled ginger; 8 medium cloves garlic, smashed and peeled; 2 whole star anise or 1 heaping tablespoon star anise pieces; ½ cup (125 ml) soy sauce, less if using commercial broth; 2 medium bunches scallions, trimmed, white part cut into 2-inch (5-cm) lengths, enough greens cut into 2-inch (5-cm) lengths to equal 1 cup

Preparation info

Makes
8
main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This recipe is a variant of the Chicken Soup with Chinese Flavors, with the chicken cut into pieces and different flavorings.

Ingredients

8 cups (2 l) Basic Chicken Stock or commercial chicken broth
1 o

Americas
Asia
United States
China
Soup

Method

Bring 2 cups (500 ml) of the stock to a boil. Soak the mushrooms in the stock for 15 minutes. Remove and squeeze out the liquid. Strain the soaking Equid through a damp-cloth-lined sieve or a coffee filter