Instructions: Combine all of the ingredients in a stockpot in enough water to cover the chicken. Bring to a boil then simmer gently, covered, for 1 1/2 hours. Remove and discard the solid ingredients. Strain the broth (stock) and reserve for family soups. Use immediately, or store in the refrigerator for 2 to 3 days. It is useful to freeze any unused stock.

This recipe yields 10 cups.

Comments: Soup is practically indispensable in the Chinese daily family meal, acting as an important beverage to balance the various dishes. Such soups are light and clear and feature fresh green or root vegetables in season. The broths (stocks) for making these soups are usually made with a small amount of meat and/or bones - the vegetables being the principal ingredient. Chicken carcass bones or a little pork are quite sufficient for family broth.

Yield: 10 cups

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