• 1½ lb. chicken pieces
• 1½ lb. pork spareribs
• 15 cups cold water
• 3-4 pieces gingerroot, crushed
• 3-4 scallions each tied into a knot
• 3-4 Tbs. Chinese rice wine or dry sherry

• Trim off excess fat from the chicken and spareribs; chop them into large pieces.
• Place the chicken and pork in a large stock pot with water.  Add the ginger and scallion knots.
• Bring to a boil, and skim off the scum.  Reduce heat and simmer uncovered for at least 2-3 hours.
• Strain the stock, discarding the chicken, pork, ginger and scallions.  Last add the wine and return to a boil, simmer for 2-3 minutes.

Make 10 cups.

Note: Refrigerate the stock.   When cool, it will keep for up to 4-5 days.