CHICKEN GINGER SOUP
8 cups water
2 cups Japanese sake
8 green onions, ends trimmed
1 large rhizome of fresh ginger peeled and sliced in 1/4 inch pieces
Salt to taste
Put the chicken in a stockpot and add 8 cups water, or enough to completely cover the chicken, and the rice wine. Bring to boil, then add the green onions and ginger. Reduce heat and simmer uncovered for 2 hours, skimming the surface from time to time. If liquid cooks down too much, add boiling water. Season with salt.
Remove from heat and let cool. Remove the chicken, green onions and ginger from the broth. Strain broth through a cheesecloth or fine mesh sieve. Discard the onions, ginger and chicken. You can remove the chicken meat from the bones, chop or tear it into small pieces and return it to the broth.
To store in refrigerator, and when ready to drink, microwave a cup for 2 minutes. Makes 6 to 8 cups