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Easy Chinese Stock Recipe | With Pork (Asian Cuisine)

This basic stock is used in Chinese cooking not only as the basis for soup-making, but also whenever liquid is required instead of plain water.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Cooking 101, How To
Cuisine Asian, China
Servings 10
Calories 33 kcal

Ingredients
  

  • 1 lb 10 oz/750 g Chicken pieces
  • 1 lb 10 oz/750 g Pork spare ribs
  • 15 cups cold Water
  • 3-4 pieces , crushed Fresh ginger root
  • 3-4 each tied into a knot Scallions
  • 3-4 tbsp Chinese Rice wine

Instructions
 

  • Trim off any excess fat from the chicken and spare ribs; chop them into large pieces.
  • Place the chicken and pork in a large pan with the water; add the ginger and scallion knots. Bring to a boil, and skim off the scum. Reduce the heat and simmer uncovered for at least 2-3 hours.
  • Strain the stock, discarding the chicken, pork, ginger, and scallions; add the wine 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 be defrosted as required.