Basic Stock

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.