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chicken stock

1500 gr chicken
450g pork
2 spring onions
6 cm ginger, crushed
2 tbsp Shaoxing rice wine
Place the chicken with pork in a frying pan and add enough water until the meat just covered and bring to the boil and scoop off the foam. Add the rice wine, ginger and spring onions and let it simmer for 2 hours. Remove the meat, ginger and spring onions from the pan and strain the broth and let cool. Remove the meat from the bones and make it fine. Heat the broth again and add the meat, qhile stirring, and simmer gently for 15 minutes yet
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