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Chinese Stock

List of Ingredients

1 lb 10 oz chicken pieces
1 lb 10 oz pork spare ribs
15 Cups cold water
3 - 4 pieces ginger root, crushed
3 - 4 scallions, each tied into a knot
3 - 4 Tablespoons Chinese rice wine



Recipe

1. Trim off any 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 scallion knots.
3. Bring to a boil and skim off the scum. Reduce the heat and simmer uncovered for at least 1 - 3 hours.
4. Strain the stock, discarding the chicken, pork, ginger and scallions; add the wine and return to the boil, simmer 2 - 3 minutes.
5. Refrigerate the stock when cool. It will keep for up to 4 - 5 days. Alternatively, it can be frozen in small containers and defrosted as required.

Note: Should make 10 Cups ( 4 1/2 pints )~(add water if it evaporates too much while simmering to create 10 Cups when finished)

Note2: Everyone can find a Chicken or Vegetable stock recipe. Now here is one for your Chinese Soups, (Hot & Sour Soup!).... and can also be added to any Chinese recipe as a replacement for plain water.