Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 To 4 pounds chicken bones
1 Piece 1/2-inch root ginger
Peeled and sliced
2 Green onions -- cut into
Halves
4 Peppercorns
7 pt Cold water

1. Place all the ingredients in a heavy pan with a well-fiting lid.
Bring to a boil, then immediately reduce the heat to a gentle simmer.
Skin off the gray foam until clear. 2. Bring to a boil again,
reducing the heat the moment the first bubbles appear 3. Leave to
cook, then strain and use as required.

Makes about 6 pints

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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