1 1/2 lb Chicken pieces
1 1/2 lb Pork spareribs
15 c Water
3 (to 4) pieces fresh ginger,
Unpeeled and crushed 3 (to 4) scallions, each tied
Into a knot 3 T (to 4T) Chinese rice wine or
Dry sherry
Trim off any excess fat from the chicken and spareribs. With a sharp knife, chop them into large pieces.
Place the chicken and spareribs in a large pot or pan with the water. Add the ginger and scallion knots.
Bring to a boil and, using a strainer, skim off the froth. Reduce the heat and simmer, uncovered, for 2-3 hours.
Strain the stock, discarding the chicken, pork, ginger, and scallions; add the wine or sherry and return to a boil. Simmer for 2-3 minutes. Refrigerate the stock when cool. It will keep for up to 4-5 days. Alternatively, it can be frozen in small containers and defrosted when required.
Source: A Taste Of The East by Deh-Ta Hsiung, Rafi Fernandez and Steven Wheeler, page 22
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