| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Soups |
1 |
Servings |
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 |
tb |
(to 4T) Chinese rice wine or |
|
|
Dry sherry |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We see a only a glimmering of the plans of God…”