Instructions: 1. Place chicken and cold water in a saucepan; bring to a boil. Reduce heat immediately and skim the surface. Simmer covered 2 hours; then remove chicken.

2. Dice vegetables. Add to stock and simmer until done (about 15 minutes).

3. Add salt and sherry; simmer 5 minutes more. Then strain off vegetables and skim off fat.

NOTE: The chicken giblets, but not the liver, can be added with the chicken. The vegetables can include: carrots, celery, cabbage, turnips, onions, green peas, spinach, mushrooms, mustard cabbage, water chestnuts or bamboo shoots, etc., in any combination.

VARIATIONS: Quarter the chicken or cut in small cubes. (This will reduce the cooking time to about 1 to 1-1/2 hours.)

In step 1, also add one pound lean pork, either sliced 1/4 inch thick or cut in small cubes.

In step 3, also add 1 to teaspoons soy sauce and/or 1 teaspoon ginger juice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.