Basic Oriental Stock
|Chicken bones||2 Pound|
|Water||8 Cup (128 tbs)|
|Ginger slices||2 1⁄4 Inch|
|Shredded chinese cabbage||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm)|
Place chicken bones, water, ginger, and cabbage in a large stockpot.
Add the garlic by pushing it through a garlic press into the stockpot.
Bring to a boil and skim off any foam that rises to the surface.
Reduce heat, cover, and simmer gently for 2 hours.
Strain and refrigerate overnight.
Remove fat from surface and refrigerate or freeze.