Every year for the Winter Solstice many Chinese(at least Cantonese families do) families share a hearty clear broth soup for this day.
Clear Chicken broth
Bones of three chickens in pieces
1lb rough dice and peeled carrots
3 medium onions rough dice
6 stalks of celery rough dice
1lb Chinese turnip peeled rough dice
6qt of water
Add all the ingredients to a 12 qt pot. Bring to a boil and then reduce to a simmer and than cook for 4 to 5 hours.
Strain off the broth after skimming off anything that floats to the top.
½lb of sweet rice flour
Enough water to make a workable dough. I normally use ½ hot (add the hot first) and ½ cold water to make this dough to get the right texture. Then roll out the dough into a ¾roll, then cut into ¾lengths. Roll cut pieces into balls.
Then cook these balls in a pot of water until almost cooked. You will be adding to the finish cooking in the final soup. I cook it in a separate pot because I hope to control the thickness of the clear soup. When we cooked the balls in the soup it got a little too thick.
1lb of sliced lop chong
1lb of chicken meat, marinated in a little wine, soy, sesame oil, garlic, ginger, and cornstarch ahead of time.
1lb of slice white fish, basa has been our choice recently
1lb sliced long Napa cabbage
2oz of sliced dried shitake mushrooms soaked and slice into strips
Return the broth to a 6qt pot and heat to just below a boil. Add the lop chong, mushrooms, chicken, cooked mochi balls and long Napa cabbage and cook long enough to cooked the chicken.
To serve add a some raw fish to a bottom of the bowl (not too much since the broth will have to cook the fish). Transfer some broth and the goodies to a 1qt saucepan bring to a boil and add to the bowl hot so the heat will cook the fish. There should be enough heat to cook the fish without cooling off the soup(if the soup is cooled too much then return just the soup to the saucepan to heat again) and season to taste and serve
We will be having this soup this week.