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This broth is used in Chinese cuisine as a semi-finished product, the basis of soups and when some liquid is needed instead of water in the preparation of dishes.
1. Cut the fat from the chicken and rib parts and chop the meat into larger pieces, place them in a large pot and cover with cold water, add the ginger and scallions
2. Bring to the boil, remove the foam, reduce the heat and leave to simmer without a lid for 2.5-3 hours
3. Strain the stock, remove the chicken, pork, ginger and onions, add the wine, bring back to the boil and leave to simmer for 2-3 minutes
4. Once cooled, put the broth in the refrigerator, it will keep for up to 5 days.
The broth can also be frozen.