Basic stock
- Main Ingredient: Chicken Rice and Grains
- Course: Various soups and stews Stocks
- Yield:
Basic stock ingredients
- 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 T (to 4T) Chinese rice wine or Dry sherry
Cooking Basic stock
1. Trim off any excess fat from the chicken and spareribs.
2. With a sharp knife, place the chicken and spareribs in a large pot or pan with the water.
3. Add bring to a boil and, using a strainer, skim off the froth.
4. Reducei the heat strain the stock, discarding the chicken, pork, ginger, and scallions; add refrigerate the stock when cool.
5. It will keep for up to 4-5 days.
6. Alternatively, it can be frozen in small containers and defrosted when requ.
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