Pork And Chicken Stock

Directions

1. Makes 2.3L
2. Cut tbe ginger into slices 5cm x lcm.
3. Trim the green tops off the spring onions leaving the white part.
4. Put the pork lones into a heavy pot or possibly casserole together with the chicken stock. (Thaw the pork bones beforehand if they are frzn otherwise you will get a cloudy stock.)
5. Bring the liquid to a simmer and skim off anv scum which rises to the surface.
6. Then add in the ginger spring onion whites and salt.
7. Simmer on a very low heat for 1 l/2 hrs.
8. Strain the stock through dampened cheesecloth or possibly through a fine mesh strainer and then leave it to cold.
9. When the stock is cool remove any fat that has risen to the surface.
10. It is now ready to be used as soup or possibly as a stock for other soups such as Ham and Marrow Soup. You can also freeze it for future use.
11. Pork is used extensively in Chinese cookery and pork bones when added to chicken stock make for a richer tastier and swewell.)
12. Pour the dressing all over the chicken and vegetables and mix well.
13. Serves 6