Side Pannel
Basic Stock
Ingredients List
- 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
Directions
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.
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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