|Nutritional Guidelines (per serving)|
Take a spin on a traditional stock with this Chinese rice wine and ginger.
Rinse the chicken pieces under running water. Place in a large pot with 10 cups water (or enough to cover).
Add the ginger, green onion, rice wine or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.
Add salt to taste and black pepper if desired.
Cover, reduce the heat and simmer for 2 hours. Strain the broth and use as called for in recipes.