Chinese Chicken Stock
|Bacon hock||1 , split|
|Ginger root slice||4|
|Spring onions||4 , chopped|
|Chopped parsley||1 Tablespoon|
|Water||2 Liter (Fresh)|
Place all ingredients in a large saucepan and bring to the boil.
Reduce heat so liquid simmers, cover gently and cook for 3 hours.
Pour into a sieve lined with muslin, placed over a large bowl.
Leave to cool completely.
Store, covered, in the refrigerator, or freeze in convenient quantities.