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Karen's Chinese Chicken Stock
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| 2 lb | chicken backs, legs or pieces |
| 3 slices | Ginger root |
| 2 | green onions, white and light green only |
| 1 sprig | coriander, root and stems only |
| 2 T | Chinese rice wine |
| 1 tsp | peppercorns |
| 1/2 tsp | salt |
In Dutch oven, bring chicken and 10 cups water to boil; reduce heat to simmer. Skim off scum. Add Ginger, onions, coriander, wine, peppercorns and salt. Cook until flavourful, about 2 hours.
Strain through fine sieve. Skim off any fat. Refrigerate up to 2 days.
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