Chinese Chicken Stock
|Chicken wings||2 Pound|
|Root ginger slice||2|
|Garlic||2 Clove (10 gm), bruised|
Using a heavy cleaver, chop the chicken pieces through the bones into small pieces.
Place in a large pan with the ginger, scallions, garlic, salt and 3 quarts water.
Bring slowly to a boil, skimming off any scum that rises to the surface, then simmer for 2 hours, skimming occasionally, until the stock is clear.
Strain the stock into a large bowl and leave to cool if not using immediately.