Chinese Chicken Broth [Asian Noodles]

1. COmbine the chicken bones, water, rice wine, and ginger in a large pot and bring to a boil. Reduce heat to low and simmer, uncovered, for 1 1/2 hours. Skimming the surface to remove any foam or impurities. 2. Strain the broth through a fine strainer into a bowl or another pot. Skim to remove any fat. (Alternatively, cool and refrigerate the broth and then rove the solidified fat.) Makes about 6 cups. REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com] Asian Noodles: Deliciously Simple Dishes to Twirl, Slurp, and Savor Nina Simonds Hearst Books, New York, 1997 ISBN 0-688-13134-4 This is a beautiful book. The photographs will persuade you to try dishes that you might not otherwise - they look so appealing. Each recipe is pictured beside the recipe, so you know what youre aiming for. The recipes are simple, without a lot of ingredients that youll have to search for. Most dont take a long time to make (there are a couple recipes where the meat has to marinate for a while, but that could easily be assembled the night before), making this a good cookbook for those of us who have to come home and immediately fix dinner each night. Im looking forward to trying her Lo Mein dishes - they dont seem as greasy as the take-out from my local Chinese restaurants. There are dishes from all over Asia - Chinese, Thai, Vietnamese, Singapore, etc. If you love noodles dishes with an Asian twist, this is the book for you. Recipe by: Asian Noodles - Nina Simonds Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 27, 1999, converted by MM_Buster v2.0l.