My mother taught me that good chicken stock is the backbone of Chinese cooking. It adds richness to the gravies in stir-fries and gives depth and flavor to soups. The key is to boil the chicken bones briefly first, then rinse them and return them to the pot. Chicken stock knows it wouldn’t amount to anything without its frisky sidekick ginger. Paired together in this stock, they’ll give all of your favorite recipes greater savor and richness.