A good chicken stock is the basis for most  sauces and soups in Chinese cooking, including Chinese corn and chicken soup.  At Wickedfood Cooking School,  we save all the offcuts from chicken carcasses that we use, in the freezer, and then once a month make a large quantity of stock which we then freeze in 500ml quantities.  It is important to boil the stock for a long time at very low heat, barely simmering.

±500g chicken carcasses/bones and/or necks

±500g pork spare ribs or meat bones

4 spring onions, each tied in a knot

12 slices ginger, crushed with a cleaver

4L water

¹/3 cup (80ml) rice wine

2t salt

1. Remove any excess fat from the bones and discard. Chop bones into large pieces.
2. Place bones into a stock pot with spring onions, ginger and water and bring to the boil. Reduce the heat to a mere simmer and cook for 3-4 hours. Skim to remove any impurities.
3. Strain through a fine strainer and discard the solids. Leave in the fridge overnight and then skim any remaining fat from the surface.
4. Return the stock to a pot add the rice wine and salt to taste. Bring to the boil and simmer for 5 minutes.
5. Store in the fridge for up to 3 days or freeze in small portions.

Makes ± 3L.