This basic stock is use not only as the basis for soup making,
but also general use in chinese cooking. Makes 10 cups.
1 1/2 lb chicken pieces
1 1/2 lb pork spareribs
15 cup cold water
3-4 pieces ginger root, crushed
3-4 scallions each tied into a knot
3-4 tbsp Chinese wine or dry sherry
Trim off excess fat from the chicken and spareribs; chop them
into large pieces.
Place the chicken and pork in a large pan with water; add the
ginger and scallion knots.
Bring to a boil, and skim off the scum. Reduce heat and simmer
uncovered for at least 2-3 hours.
Strain the stock, discarding the chicken, pork, ginger and
scallions; add wine and return to a boil, simmer for 2-3 minutes.
Refrigerate the stock. When cool, it will keep up to 4-5 days.
Alternatively, it can be frozen in small containers and be
defrosted as required.
© Malini's Kitchen - Printed from www.infolanka.com/recipes