Spring onions tied into knots
2 min readThis is the very first item a Chinese cook prepares when starting work in the kitchen each day. It is used not only as the basis for soups, but also for general use in cooking instead of water whenever liquid is required. Refrigerated when cool, it will keep up to 4–5 days; alternatively it can be frozen in small containers and defrosted as required.
1.25kg (2½–2¾lb) chicken pieces (excluding breastmeat)
1.25kg (2½–2¾lb) pork spare-ribs
7 litres (12 pints) water* 3–4 large pieces ginger root, unpeeled and crushed
3–4 spring onions, each tied into a knot (see fig. 17)
3–4 tablespoons Chinese rice wine (or dry sherry)
Spring onions tied into knots.
1. Trim off and discard excess fat from the chicken and pork. Place the chicken and pork in a large pot with the cold water, ginger and spring onions. Bring to the boil and skim off the scum.
2. Reduce the heat but keep it on the boil, uncovered, for at least 2–3 hours; by then the liquid should be reduced by about one-third.
3. Strain the stock, discarding the chicken and pork pieces, ginger and spring onions; add the wine and return to the boil, simmer for 2–3 minutes. Now it is ready for use.
* If you do not possess a large enough pot to hold 12 pints of water, by all means reduce all the ingredients proportionately.
NB Since all restaurants have duck dishes on the menu, the carcass and other bits and pieces of the duck are often added to the stock, which makes it that much more delicious. This is known as Superior stock.
