Clear-Steamed Chicken Soup With Ginger

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Washington Post

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Ingredients

1 3- to 3 1/2-pound whole chicken, giblets removed

6 cups boiling water

1 3/4 cups Shaoxing rice wine (available at Asian markets)

10 scallions, ends trimmed, smashed lightly with the flat side of a knife

1 1/2- to 2-inch piece ginger root, cut crosswise into 10 slices, each slice smashed with the flat side of a knife

Salt

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