RECIPE TITLE "Clear-Steamed Chicken Soup with Ginger" Author:
A Spoonful of Ginger: Irresistible, Health-Giving Recipes from Asian Kitchens
copyright c 1999 by Nina Simonds. All rights reserved.
Clear-steaming, otherwise known as double-boiling, is a simple
technique used by Chinese cooks where a food is cooked slowly within
a closed container. The result is a very clear, intense broth.
- 1 whole chicken, about 3 to 31/2 pounds
- Soup Broth
- 6 cups boiling water
- 13/4 cups rice wine, preferably Shaoxing wine (available at
- 10 whole scallions, ends trimmed and smashed lightly with the
flat side of a knife
- 10 slices fresh ginger, the size of a quarter, smashed with
the flat side of a knife
- 1 teaspoon salt, or to taste
- Remove any fat from the cavity opening and around the neck of the chicken. Rinse lightly and drain. Using a heavy knife or a cleaver, cut the chicken, through the bones, into 10 to 12 pieces. Heat 2 quarts water until boiling and blanch the chicken pieces for 1 minute after the water reaches a boil to clean them. Drain the chicken, discarding the water, then rinse in cold water and drain again.
- Place the chicken pieces and the Soup Broth ingredients in a heatproof pot or 2-quart soufflé dish. Cover tightly with heavy-duty aluminum foil and place on a steamer tray or small rack. Fill a wok with enough water to just reach the bottom of the steamer tray or rack and heat until boiling. Place the food on the steamer tray or rack over the boiling water, cover, and steam 2 hours over high heat, replacing the boiling water in the wok as necessary. Alternatively, you may steam the soup in the oven: Preheat the oven to 425 degreesF. Place the ingredients in a Dutch oven or casserole with a lid and, before putting on the cover, wrap the top tightly with heavy-duty aluminum foil; then cover. Place the pot in a lasagna pan or a casserole and fill with 11/2 inches boiling water. Bake for 2 hours, replenishing the boiling water as necessary.
- Skim the top of the broth to remove any impurities and fat. Add the salt. Remove the ginger and scallions, ladle the soup and pieces of the chicken into serving bowls, and serve. To reheat and retain a clear broth, steam or bake in a closed pot for 10 to 15 minutes, or until piping hot.
West Bend 6-qt. Nonstick Electric Wok
A roomy stockpot plays host to so many delicious foods, aside from just stock. Soups, chili, stew, rice for many and so much more. The pan is from the Emerilware stainless line, the one that features a triple-thick bottom layer of stainless steel, aluminum and copper for optimum cooking performance. The pan has a flared lip for drip-free pouring. The stainless steel handles are stay cool, and are secured with stainless steel rivets. Dishwasher-safe for easy cleaning. Emerilware is the brand of gourmet cookware created by celebrity chef and TV personality Emeril Lagasse with All-Clad Metalcrafters, America's premium cookware brand.
A Spoonful of Ginger
From Nina Simonds, the best-selling authority on Chinese cooking, here is a ground-breaking cookbook based on the Asian philosophy of food as health-giving. The 200 delectable recipes she offers not only taste superb but also have specific healing properties according to the accumulated wisdom of traditional Chinese medicine. The emphasis is on what's good for you, not bad for you. It's primarily a question of balance: eating in harmony with the seasons; countering yin, or cooling, foods (spinach, tomatoes, asparagus, lettuce, seafood) with yang, or hot, foods (ginger, garlic, hot peppers, beef) and neutralizers like rice and noodles. The wealth of information Nina Simonds offers here derives from her extensive research into he evidence amassed over three thousand years by practitioners of Chine medicine, and from her interviews with leading experts today in food as medicine, who offer first-hand testimony.