About 3 lbs chicken pieces
-wings, backs, trimmings
-work nicely, but omit the
-Giblets
2 sl Fresh ginger
2    Scallions, each cut in half
-crosswise
About 1-2 teaspoons sherry

Bring to simmer, let BARELY simmer until it tastes good. Strain to remove
ginger & scallions. Usually doesnt require clarifying if you use the
chicken parts recommended, although you might need to skim the gunk off the
top early on. This is simple and delicious. Serves 4Subj: Re:chineese chick
stock