Basic Stock
21
21
Ingredients
| 1 ½ | pounds |
chicken pieces
|
|
| 1 ½ | pounds |
pork ribs
|
|
| 15 | cups |
water
|
|
| 3 | pieces |
ginger
fresh, unpeeled and crushed |
* |
| 3 | each |
scallions, spring or green onions
each tied into a knot |
|
| 3 | tablespoons |
rice wine
chinese |
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 to 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 to 3 minutes.
Refrigerate the stock when cool.
It will keep for up to 4 to 5 days.
Alternatively, it can be frozen in small containers and defrosted when required.
Nutrition Facts
Serving Size 1251g (44.1 oz)Amount per Serving
Calories 109162% of calories from fat
% Daily Value *
Total Fat 75g
115%
Saturated Fat 25g
127%
Trans Fat
0g
Cholesterol 356mg
119%
Sodium 401mg
17%
Total Carbohydrate
0g
0%
Dietary Fiber 0g
1%
Sugars g
Protein
192g
Vitamin A 8%
•
Vitamin C 4%
Calcium 14%
•
Iron 31%
* based on a 2,000 calorie diet
How is this calculated?
