|Chicken pieces||1 Kilogram|
|Pork spare ribs||750 Gram|
|Dried shrimps||2 Teaspoon|
|Spring onions||5 , trimmed|
|Water||2 3⁄4 Liter|
|Fresh root ginger||50 Gram, unpeeled and roughly sliced|
|Dry sherry||50 Milliliter|
Remove the skin from the chicken and trim off the excess fat from the pork.
Place in a large saucepan with the bones, the dried shrimps (if using), the ginger and spring onions.
Cover with the water and bring to the boil.
Skim off the scum that rises to the surface.
Reduce the heat to a rolling boil and cook, partly covered, for at least 1 1/2-2 hours, skimming off scum from time to time.
Leave to cool.
When the stock is cold, skim any fat from the surface with a perforated spoon.
Strain the stock and return it to a clean saucepan.
Add the rice wine or sherry (if using) and bring back to the boil.
Simmer for 5 minutes before use.