Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Chicken pieces
1 1/2 lb Pork spareribs
15 c Water
3 (to 4) pieces fresh ginger,
Unpeeled and crushed
3 (to 4) scallions, each tied
Into a knot
3 tb (to 4T) Chinese rice wine or
Dry sherry

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

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