Basic Stock
Yield
10 servingsPrep
20 minCook
3 hrsReady
3 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
chicken pieces
|
|
| 680.4 | g |
pork ribs
|
|
| 3.5 | l |
water
|
|
| 3 | pieces |
ginger
fresh, unpeeled and crushed |
*
|
| 3 | each |
scallions, spring or green onions
each tied into a knot |
|
| 45 | ml |
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.
