Chinese Clear Soup

This soup is used in China not only as a base for soups, but equally whenever liquid is needed instead of plain water.

1. remove any excess fat from the chicken pieces and the pork ribs and chop them into large pieces.

2. Place the chicken pieces and pork ribs in a large saucepan with the water. Add the ginger and knotted scallions.

Bring to the boil. Skim. Simmer gently at low temperature, uncovered, for at least 2-3 hours. 4.

4. drain the clear soup. Remove pork ribs, chicken parts, ginger and spring onions. Add sherry or wine, bring to boil repeatedly and simmer on low heat for 2-3 minutes.

5. Cool clear soup, then put it in the refrigerator. It will keep for 4 to 5 days. It can also be frozen in small containers and defrosted as needed.

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