Basic stock

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@...


29 APR 1995 165830 +0000

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