- 2 pounds chicken wings
- 2 scallions, white and green parts, coarsely chopped
- 2 1/8-inch-thick slices of fresh ginger, crushed under a knife
- 2 garlic cloves, crushed under a knife
- 6 whole peppercorns
- ½ teaspoon salt
- Using a cleaver or a heavy knife, chop the chicken wings at the joints. (Or ask the butcher to chop them for you.)
- Place the wings in a large saucepan and add 2 quarts of water. Bring to a boil over high heat, skimming off any foam that rises to the surface. Add the scallions, ginger, garlic, and peppercorns. Reduce the heat to very low and simmer until full-flavored, 2 to 3 hours, the longer the better. Season with the salt.
- Strain into a large bowl and let cool to room temperature. Refrigerate until chilled, at least 3 hours. Using a large spoon, scrape off the fat that rises to the surface. (The stock can be prepared, covered and refrigerated, for 2 days before serving.)
- Strain into a large bowl and let cool to room temperature. Refrigerate until chilled, at least 3 hours. Using a large spoon, scrape off the fat that rises to the surface. (The stock can be prepared, covered and refrigerated, for 2 days before serving.)