Trim off any excess fat from the chicken and spareribs. With a sharp knife, chop them into large pieces. Place the chicken and spareribs in a large pot or pan with the water. Add the ginger and scallion knots. Bring to a boil and, using a strainer, skim off the froth. Reduce the heat and simmer, uncovered, for 2-3 hours. Strain the stock, discarding the chicken, pork, ginger, and scallions; add the wine or sherry and return to a boil. Simmer for 2-3 minutes. Refrigerate the stock when cool. It will keep for up to 4-5 days. Alternatively, it can be frozen in small containers and defrosted when required. Source: A Taste Of The East by Deh-Ta Hsiung, Rafi Fernandez and Steven : Wheeler, page 22 Submitted By A4GY@JUPITER.SUN.CSD.UNB.CA ("N. WEBBER") On SAT, 29 APR 1995 165830 +0000
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|Serving Size: 1 Serving (3122g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2326 (70%)|
|Amt Per Serving||% DV|
|Total Fat 258.5g||345 %|
|Saturated Fat 79.6g||398 %|
|Monounsaturated Fat 99.3g|
|Polyunsanturated Fat 48.3g|
|Cholesterol 1041.6mg||320 %|
|Sodium 1068mg||37 %|
|Potassium 2914.1mg||77 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 229g||327 %|
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Calories per serving: 3306
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