2 lb chicken wings
1. Cover chicken wings with water in a large pot, add salt, and simmer.
2. Cut the ginger into 1/2 inch diagonal slices. Trim green tops from the scallions and cut the rest of the scallions into thirds. Lightly crush the garlic cloves. Add to the pot.
3. Skim off scum as it rises to the surface of the pot. Simmer for one hour.
4. Strain through a seive. Remove surface fat. The stock is now ready for use, or may be frozen.
And now the soup:
5 c. chicken stock from above
1. Bring the chicken stock to a boil in an appropriate size saucepan. Finely chop the scallions, including the tender green. Grind the chicken. Add ground chicken and rice stick to the stock and simmer for 5 minutes, or until the chicken is just cooked through. Add the salt and sesame oil. Sprinkle the chopped green onions over the top. Serve at once.
This soup is simple and delicious. However, if you don't eat it all, and try to refrigerate it overnight, the rice stick will absorb a lot of the broth, so you will wind up with noodles and broth, rather than broth with noodles. The effect is quite different, although it still tastes good.
From Ken Hom's Quick & Easy Chinese Cooking, Chronicle Books, San Francisco, 1990, ISBN 0-87701-770-0