---------- 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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