Ingredients

• 1 1/2 pounds Chicken pieces
• 1 1/2 pounds Pork spareribs
• 15 cups Water
• 3 (to 4) pieces fresh ginger,
• Unpeeled and crushed
• 3 (to 4) scallions, each tied
• Into a knot
• 3 tablespoons (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.
• Source: A Taste Of The East by Deh-Ta Hsiung, Rafi Fernandez and Steven : Wheeler, page 22 Submitted By A4GY@JUPITER.
• SUN.
• CSD.
• UNB.
• CA (“N.
• WEBBER”) On SAT, 29 APR 1995 165830 +0000 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini