---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
       Title: Basic Stock
  Categories: Soups
       Yield: 1
 
   1 1/2 lb Chicken pieces
   1 1/2 lb Pork spareribs
      15 c  Water
       3    (to 4) pieces fresh ginger,
            Unpeeled and crushed
       3    (to 4) scallions, each tied
            Into a knot
       3 T  (to 4T) Chinese rice wine or
            Dry sherry
 
   Trim off any excess fat from the chicken and spareribs. With a sharp
   knife, chop them into large pieces.
 
   Place the chicken and spareribs in a large pot or pan with the water. Add
   the ginger and scallion knots.
 
   Bring to a boil and, using a strainer, skim off the froth. Reduce the heat
   and simmer, uncovered, for 2-3 hours.
 
   Strain the stock, discarding the chicken, pork, ginger, and scallions; add
   the wine or sherry and return to a boil. Simmer for 2-3 minutes.
   Refrigerate the stock when cool. It will keep for up to 4-5 days.
   Alternatively, it can be frozen in small containers and defrosted when
   required.
 
   Source: A Taste Of The East by Deh-Ta Hsiung, Rafi Fernandez and Steven
           Wheeler, page 22
 
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