fresh, unpeeled and crushed
scallions, spring or green onions
each tied into a knot
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.