Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Chicken pieces
   1 1/2  pounds        Pork spareribs
  15      cups          Water
   3      (to 4) piece  fresh ginger
                        Unpeeled and crushed
   3                    (to 4) scallions -- each tied
                        Into a knot
   3      tablespoons   (to 4T) Chinese rice wine or
                        Dry sherry

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.