Stock Soups Basics
Last updated 6/12/2012 1:07:26 AM. Recipe ID 33416. Report a problem with this recipe.
Title: Basic stock
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
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.
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