Recipe - Basic Stock

1 One half pound Chicken pieces
1 One half pound Pork spareribs
15 cup Water
3 (to 4) pieces fresh ginger,
Unpeeled and crushed
3 (to 4) scallions, each tied
Into a knot
3 tablespoon (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 23 hours.

Strain the stock, discarding the chicken, pork, ginger, and scallions; add
the wine or sherry and return to a boil. Simmer for 23 minutes.
Refrigerate the stock when cool. It will keep for up to 45 days.
Alternatively, it can be frozen in small containers and defrosted when
required.

Source: A Taste Of The East by DehTa 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini