|Duck bones/Plain roast chickens / a combination of both||1 Cup (16 tbs)|
|Stalk celery||1 , cut in 1 -inch lengths|
|Green onion||1 , cut in half|
|Ginger||1 , crushed|
|Water||5 Cup (80 tbs)|
|Dried mushrooms||6 Medium|
|Dry sherry||1 Teaspoon|
|Chicken breasts||1⁄2 Pound, skinned, boned and cut in bite-size pieces|
|Lotus seeds/Canned ginkgo nuts||1⁄3 Cup (5.33 tbs) (Dried/Canned)|
|Water chestnuts||1⁄2 Cup (8 tbs), sliced|
|Bamboo shoots||1⁄2 Cup (8 tbs), sliced|
|Soy sauce||2 Teaspoon|
|Green onion||1 , thinly sliced|
Combine duck bones, celery, onion, ginger, and water in a large pan and bring to a boil.
Skim off any foam that rises to the top.
Cover and simmer for 2 hours.
Pour broth through a colander; discard residue.
Cool and chill long enough for fat to come to the top.
You should have 4 cups broth.
If not, add chickenbroth or water to make up the difference.
Cover mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard stems; squeeze mushrooms dry and thinly slice.
In a bowl, blend sherry and cornstarch; add chicken and stir to coat.
If you use dried lotus seeds, cover with warm water, let stand for 30 minutes, then drain.
Simmer in water to cover for 30 minutes, then drain.
In a 2-quart pan, heat broth just to boiling.
Add mushrooms, water chestnuts, bamboo shoots, lotus seeds or ginkgo nuts, and soy.
Cover and simmer for 20 minutes.
Add chicken, stir several times, and continue to simmer for 10 minutes.
Stir in sliced onion and season with salt to taste