排骨鸡汤
Chicken and Meat Stock
MAKES 3 LITRES (105 fl oz/12 CUPS)
650 g (1 lb 7 oz) chicken carcasses, necks, pinions and feet
650 g (1 lb 7 oz) pork spareribs
4 spring onions (scallions), each tied into a knot
12 slices ginger, smashed with the flat side of a cleaver
4 litres (140 fl oz/16 cups) water
80 ml (2½ fl oz/1/3 cup) Shaoxing rice wine
2 teaspoons salt
Remove any excess fat from the chicken, then chop into large pieces and place in a stockpot with the rice wine, ginger, spring onions and water and bring to the boil. Reduce the heat and simmer gently for 3 hours, skimming the surface to remove any impurities.
Strain through a fine strainer, removing the solids, and skim the surface to remove any fat. If the stock is too weak, reduce it further. Store in the fridge for up to 3 days or freeze in small portions.
