| 1 | It comes from simple and delicious chinese cooking cookbook. |
| 2 | Place all ingredients in a large saucepan. |
| 3 | Bring to a boil skimming off any foam from top. |
| 4 | Reduce heat. |
| 5 | Cover. |
| 6 | Simmer for 2 to 2 ?hours. |
| 7 | Strain stock when slightly cooled; refrigerate. |
| 8 | Discard chicken; no flavor remains in it. |
| 9 | Discard gingerroot and onions. |
| 10 | Lift fat from top of cold stock before using. |
| 11 | Stock will keep in refrigerator for 3 or 4 days. |
| 12 | Freeze if storing for a longer period. |
| 13 | Makes 7 to 8 cups |
