Basic Stock recipe
information
This stock is used not only as the basis for soup making, but also for general cooking whenever liquid is required instead of plain water.
ingredients
675 g (l/2 lb) chicken pieces, skinned
675 g (1 1/2 lb) pork spareribs
3.25 litres (6 pints) 15 cups cold water
3 - 4 pieces fresh ginger root, unpeeled and crushed
3 - 4 spring onions, each tied into a knot
45 - 60 ml (3 - 4 tbsp) Chinese rice wine or dry sherry
675 g (1 1/2 lb) pork spareribs
3.25 litres (6 pints) 15 cups cold water
3 - 4 pieces fresh ginger root, unpeeled and crushed
3 - 4 spring onions, each tied into a knot
45 - 60 ml (3 - 4 tbsp) Chinese rice wine or dry sherry
method
1. Trim off any excess fat from the chicken and spareribs and chop them into large pieces.
2. Place the chicken, spareribs and water in a large saucepan. Add the ginger and spring onion knots.
3. Bring to the boil and, using a sieve, skim off the froth. Reduce the heat and simmer, uncovered, for 2—3 hours.
4. Strain the stock, discarding the chicken, pork, ginger and spring onions, and return it to the pan. Add the rice wine or dry sherry and bring to the 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.
2. Place the chicken, spareribs and water in a large saucepan. Add the ginger and spring onion knots.
3. Bring to the boil and, using a sieve, skim off the froth. Reduce the heat and simmer, uncovered, for 2—3 hours.
4. Strain the stock, discarding the chicken, pork, ginger and spring onions, and return it to the pan. Add the rice wine or dry sherry and bring to the 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.
serving amount
makes 2.25 litres (4 pints) 10 1/2 cups
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
