Take a spin on traditional stock with Chinese rice wine and ginger.
- Rinse the chicken pieces under running water. Place in a large pot with 10 cups water (or enough to cover).
- Add the ginger, green onion, rice wine or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.
- Add salt to taste and black pepper if desired.
- Cover, reduce the heat and simmer for 2 hours. Strain the broth and use as called for in recipes.