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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chicken into small pieces, remove any fat. | 2. Trim any access fat off the lean pork. | 3. Put chicken& pork into a large pot. | 4. Add water to cover and bring to a boil, then lower heat. | 5. Cook for about 10 minutes until the scum comes to the top. | 6. Put the chicken& pork into a colander and then run cold water over to remove any scum. | 7. Clean the stock pot and then put back the chicken& pork and add the gingerroot. | 8. Add water to cover (Three-quarters to the top of the pot) and bring to a boil. | 9. Lower heat. | 10. Simmer the stock on a VERY, VERY LOW HEAT (A few bubbles showing and with no cover on the pot) for about 3 to 5 or so hours. | 11. Strain the stock by using a colander and cheese cloth (Discard the bones). | 12. Let cool and then put into the refrigerator. | 13. After several hours remove any fat from the surface. | 14. Note: You can make a richer more flavorful stock by also adding about 1lb of a smoked Ham Hock to the recipe above. | 15. However, prior to adding it to the pot, blanch to remove any of the spices. | 16. As an alternative use College Brand Chicken Stock (46 fl oz can) and add a small piece of smoked Ham Hock for a quick way to get a flavorful stock. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stewing chicken	4 -5			-	-	-	-
ham hock	3 -4		smoked	0.0	0.0	0.0	0.0
gingerroot	6	slices		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.