RECIPES OF VIETNAM

Nuoc Dung Ga (Chicken Broth)

Ingredients :

1

2 lb

4 qt

1 oz

2 tsp

Stewing hen (about 5 pounds) (cut into 6 or 8 pieces)

Chicken bones

Cold water

Fresh gingerroot (crushed)

Salt (adjust to taste)

1. Discarding the fat and rinse the hen and bones with cold water, then place in a stockpot or large kettle with the water and crushed ginger and bring to a boil
2. Skim the surface until foam stops forming, for about 10 minutes
3. Reduce the heat to low and simmer for 2 hours (To ensure a clear broth, it is very important that the liquid doesn't boil but merely simmers)
4. Remove and discard the hen and chicken bones, add salt and set aside to cool
5. Strain the broth through a very fine sieve or chinois lined with dampened cheesecloth into a bowl
6. Pour the clear broth into glass containers
7. Refrigerate for up to 1 week, or freeze for future use
8. Remove any fat that congeals on top before using