Basic Stock

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 2-3 hours. Strain the stock, discarding the chicken, pork, ginger, and scallions; add the wine or sherry and return to a boil. Simmer for 2-3 minutes. Refrigerate the stock when cool. It will keep for up to 4-5 days. Alternatively, it can be frozen in small containers and defrosted when required.

Source: A Taste Of The East by Deh-Ta Hsiung, Rafi Fernandez and Steven : Wheeler, page 22 Submitted By A4GY@JUPITER.SUN.CSD.UNB.CA ("N. WEBBER") On SAT, 29 APR 1995 165830 +0000 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini