Stewed Chicken in Clear Broth

Stewed Chicken in Clear Broth

　　Stewed Chicken in Clear Broth

　　Select a freshly slaughtered whole chicken, clean it thoroughly; bring water to a boil, blanch the whole chicken to remove blood, then rinse it clean. Place the whole chicken in a clay pot (a larger one with a small mouth and wide belly, suitable for making soups), add cold water—preferably enough to cover the whole chicken. Add scallion segments and ginger slices, turn the heat to high. Once boiling, wait five minutes before turning to low heat, then simmer for about twenty more minutes before it’s ready to eat. (Note: You can adjust to taste with salt, MSG or chicken bouillon, pepper, and chopped cilantro. But I find it best without any additions—just tear the chicken apart with your hands as you sip the soup. It’s really delicious.)