Chinese Stock and Soups Recipes - Chicken Stock Recipe

Ingredients

• 1 kg/2 lb cooked or raw bones of chicken

• 450 g/1 lb pork bones

• 1 cm/1/2 in piece ginger root

• 3 spring onions (scallions), sliced

• 1 clove garlic, crushed

• 5 ml/1 tsp salt

• 2.25 liters/4 pts/10 cups

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Method:

1. Bring all the ingredients to the boil, cover and simmer for 15 minutes. Skim off any fat. Cover and simmer for 1 1/2 hours.

2. Strain, cool and skim. Freeze in small quantities or keep refrigerated and use within 2 days.