Chinese cooking, like most of Asia, focuses first on a starch like rice or noodles, then adds an accompaniment of meat or seafood, rather than meat first, starch and vegetables second, as found in European-influenced cuisines. Recipes in China are as diverse as the language, with its 80,000 characters, and Chinese immigrants have brought this complex culinary heritage to almost every region of the world.
Place the chicken in a stew pot and cover with water. Add the ginger and green onions. Bring the water to a boil and skim surface of scum and foam. Cover pot, reduce heat, and simmer chicken for about 2 hours. Strain broth. Use chicken in other recipes.
from Kate's Global Kitchen:
China on Wikipedia
Hong Kong on Global Gourmet's Destinations
More country Destinations
This page modified January 2007
Copyright © 1994-2017,