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Prep Time: 0 Minutes Cook Time: 100 Minutes |
Ready In: 100 Minutes Servings: 24 |
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Basic Chinese stock used in many dishes. Ingredients:
1-1/2 pounds chicken parts bone in; mature chicken best |
1-1/2 pounds pork spareribs; or pork neck bones |
6 quarts water |
4 onion, scallions; 4 tied in 4 knots |
4 fresh ginger root 1-inch sections; crushed with skin on |
4 tablespoons chinese rice wine or dry sherry |
Directions:
1. Place the ingredients in a large stewing pot. Cover with water and bring to a boil. Reduce heat and simmer for about 1-1/2 hours. Skim the surface of any solid deposits that rise up. As the liquid reduces, maintain the liquid at about 4 quarts.
2. Since this stock may be used in many other dishes, salt is added, as needed, at the time the stock is used.
3. Remove chicken, pork and bones, then strain the stock into pint or quart jars. Can, freeze or refrigerate as you wish.
4. Note: A whole hen may be substituted for chicken parts, such as, backs, wings, necks, tails, etc. Hens make a richer flavored stock than fryers. Use any chicken and pork meat for other recipes.
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