Chicken in the Pot with Chinese Flavors from Soup: A Way of Life by Barbara Kafka

Name: Chicken in the Pot with Chinese Flavors from Soup: A Way of Life by Barbara Kafka
Ingredients: Two 8- ounce (225- g) cans peeled and sliced water chestnuts, drained and rinsed well under cold water; 2 whole star anise or 1 heaping tablespoon star anise pieces; 2 medium bunches scallions, trimmed, white part cut into 2-inch (5-cm) lengths, enough greens cut into 2-inch (5-cm) lengths to equal 1 cup; 8 medium cloves garlic, smashed and peeled; ½ cup (125 ml) soy sauce, less if using commercial broth; 8 cups (2 l) Basic Chicken Stock or commercial chicken broth; 1 ounce (30 g) dried shiitake mushrooms; ½ pound (225 g) snow peas, tipped and tailed; Two 4- pound (1.8- kg) chickens, each cut into 8 serving pieces and skinned (hacks, necks, and wing tips reserved for stock); 3 tablespoons hair-thin strips peeled ginger; 6 cups (900 g) cooked long-grain white rice

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This recipe is a variant of the Chicken Soup with Chinese Flavors, with the chicken cut into pieces and different flavorings.

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Ingredients

Two 8- ounce (225- g) cans peeled and sliced water chestnuts, drained and rinsed well under cold water
2 whole star anise or 1 heaping tablespoon star anise pieces
2 medium bunches scallions, trimmed, white part cut into 2-inch (5-cm) lengths, enough greens cut into 2-inch (5-cm) lengths to equal 1 cup
8 medium cloves garlic, smashed and peeled
½ cup (125 ml) soy sauce, less if using commercial broth
8 cups (2 l) Basic Chicken Stock or commercial chicken broth
1 ounce (30 g) dried shiitake mushrooms
½ pound (225 g) snow peas, tipped and tailed
Two 4- pound (1.8- kg) chickens, each cut into 8 serving pieces and skinned (hacks, necks, and wing tips reserved for stock)
3 tablespoons hair-thin strips peeled ginger
6 cups (900 g) cooked long-grain white rice