Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Chicken pieces |
| 1½ pounds | Pork spareribs |
| 15 cups | Water |
| 3 \N | (to 4) pieces fresh ginger, |
| \N \N | Unpeeled and crushed |
| 3 \N | (to 4) scallions, each tied |
| \N \N | Into a knot |
| 3 tablespoons | (to 4T) Chinese rice wine or |
| \N \N | 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 Submitted By A4GY@...
("N. WEBBER") On SAT,
29 APR 1995 165830 +0000