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Posted by Prabhath D. Dasanayaka on December 13, 1998 at 18:01:08

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. Print this recipe       Email this recipe

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