Sunday, November 12, 2006

Chicken noodle soups. The chinese chiken broth.

Components (7 glasses; 1,75 litres): 0,5 hens;
1 split pork shin
4 slices gingery a root
4 cut plumelets of a green onions
1 items the spoon of the chopped parsley
8 glasses of water.

Preparation: Place all components in a greater saucepan, fill in with water and finish to boiling. Remove foam. Reduce fire, cover with a cover and cook on slow fire 3 hours. Filter a broth in a sieve, covered a gauze, and leave before full cooling. Store in the closed utensils in a refrigerator or freeze in the small portions.

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