Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lb Chicken 1 1/2 ts Sesame oil
2 Medium onions, sliced Diced tofu
4 Ribs celery, chopped Cooked soft Chinese noodles
2 Carrots, cut into chunks Sliced green onions
4 Sprigs parsley Sliced fresh mushrooms
1 ts Salt Sliced water chestnuts
1/4 ts White pepper Celery, cut 1-in.-long
3 tb Soy sauce Red bell peppers
1 1/2 tb Dry sherry Cilantro leaves
1 1/2 ts Ginger juice

Place chickens in large, heavy pot. Add 2 quarts water, onions,
chopped celery, carrots, parsley, salt and white pepper and bring to
boil. Skim off any scum that rises to top. Cover, reduce heat and
simmer 1 1/2 to 2 hours or until chickens are very tender. Remove
chickens from pot and set aside. Strain broth. There should be about
7 cups. Return broth to pot and add soy sauce, sherry, ginger juice
and sesame oil. Strip chicken from bones and dice. Add to broth and
bring once more to boil. Place in chafing dish over heating unit and
keep it at simmer. Arrange tofu, noodles, green onions, mushrooms,
water chestnuts, julienned celery, red peppers and cilantro leaves in
bowls around chafing dish. Ladle broth into bowls and let guests add
ingredients of their choice. (Keep broth very hot, as addition of
extra ingredients will cool it.)

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