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    Chinese Chicken Stock

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    Chinese Chicken Stock

    This makes about 1.5 litres of excellent stock with a delicate meaty flavour. You can freeze the excess for future use.

    Makes: 1.5 litres

    Ingredients

    • 1kg chicken pieces, such as legs, wings or thighs
    • 1kg lean pork spareribs
    • 30g fresh ginger, washed
    • 3 spring onions, trimmed
    • 4 litres water

    Method

    1. Put all the ingredients in a large pot, set over a high heat and bring up to the boil. Skim off any scum as soon as it appears, then after a minute or two, reduce the heat and simmer gently for 3-4 hours or until it has a good flavour. To ensure a clear stock, be careful not to let it boil vigorously after the initial skimming.
    2. Strain the stock through a fine sieve and transfer into clean containers. Once cool, cover and chill. Remove any fat from the top of the stock before use.

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