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Basic stock
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| Categories: |
Soups & Stews |
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| Rating: |
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Ingredients:
| 1 1/2
| lbs | Chicken pieces | | 1 1/2
| lbs | Pork spareribs | | 15
| cup | Water | | 3
| | (to 4) pieces fresh ginger | | | Unpeeled and crushed | | 3
| | (to 4) scallions, each tied | | | Into a knot | | 3
| tbsp | (to 4t) chinese rice wine or | | | Dry sherry |
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Procedures:
| 1 | Trim off any excess fat from the chicken and spareribs. | | 2 | With a sharp knife, place the chicken and spareribs in a large pot or pan with the water. | | 3 | Add bring to a boil and, using a strainer, skim off the froth. | | 4 | Reduce the heat strain the stock, discarding the chicken, pork, ginger, and scallions; add refrigerate the stock when cool. | | 5 | It will keep for up to 4-5 days. | | 6 | Alternatively, it can be frozen in small containers and defrosted when requ |
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