INGREDIENTS
2 pounds chicken wings and legs
8 cups of water
1/2 cup rice wine
A few slices of fresh ginger, peeled and lightly smashed
8 cups of water
1/2 cup rice wine
A few slices of fresh ginger, peeled and lightly smashed
RECIPE
Put the chicken in a large pot. Add water, rice wine and ginger.
Bring to a boil. Reduce to low and simmer uncovered for 1 hour and 15 minutes, skimming as necessary.
Pour soup through sieve, removing the chicken and ginger.
Pour soup into bowls, return the chicken to each and serve immediately.
Bring to a boil. Reduce to low and simmer uncovered for 1 hour and 15 minutes, skimming as necessary.
Pour soup through sieve, removing the chicken and ginger.
Pour soup into bowls, return the chicken to each and serve immediately.
