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Chinese stock
Nb persons: 0
Yield: 10 cups
Preparation time:
Total time:
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| 1 lb. 10 oz. | chicken pieces |
| 1 lb. 10 oz. | pork spare ribs |
| Makes 10 cups | |
| 15 cups | water |
| 3-4 | fresh ginger, crushed |
| 3-4 | green onions, each tied in a knot |
| 3-4 tbsp | Chinese rice wine or dry cherry |
1. Trim off all excess fat from the chicken and spare ribs; chop them into large pieces.
2. Place the chicken and pork in a large pan with the water; add the ginger and green onion knots.
3. Bring to a boil, and skim off the froth. Reduce the heat and simmer uncovered fir at least 2-3 hours.
4. Strain the stock, ginger, and green onions; add the wine and return to a boil, simmer for 2-3 hours.
5. Refrigerate the stick when cool; it will keep for up to 4-5 days. Alternatively, it can be frozen in small containers and defrosted as required.
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