Preparation:
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. |
