|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.
Serving size: Complete recipe
Calories 3442 Calories from Fat 1352
% Daily Value*
Total Fat 150 g231%
Saturated Fat 48.4 g241.8%
Trans Fat 0.1 g
Cholesterol 1461.2 mg487.1%
Sodium 1696.7 mg70.7%
Total Carbohydrates 23 g7.5%
Dietary Fiber 3 g12.1%
Sugars 2.6 g
Protein 466 g932.9%
Vitamin A 26.3% Vitamin C 69.9%
Calcium 44.3% Iron 102.9%
*Based on a 2000 Calorie diet