Title: Basic stock
 Categories: Soups
      Yield: 1 Servings
 
  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 tb (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.