Original Chinese Chicken Stock
3 Oct 2010
|Chicken carcass/8 chicken wings||1 (Uncooked)|
|Pork spare ribs||12 Ounce (350 Gram)|
|Onion skins/Spring onion trimmings||1⁄4 Cup (4 tbs)|
|Carrot skins||1⁄4 Cup (4 tbs)|
|Ginger root cube||1 Inch (Fresh)|
|Dry white wine||1⁄4 Pint (150 Milliliter)|
|Light soy sauce||2 Tablespoon|
1. Place all the ingredients in a large pan, add 2.5 litres (4 pints) water, cover and simmer for 1 hour. Strain and cool the stock, then chill.
2. Spoon off the fat from the surface. Use as required.
Original Chinese Chicken Stock Recipe