This delicious light but full-flavoured stock is essential for Chinese fish or meat soups.
Tie the spring onion in knots like a real Chinese chef! Put all the ingredients (except the rice wine) in a large saucepan and cover with cold water. Bring to the boil and skim off any scum. Reduce the heat, cover and simmer gently for approximately 4 hours, skimming regularly. Add the rice wine 5 minutes before the end of the cooking time. Strain the stock, cool, then refrigerate.
Remove the solidified fat from the top of the stock before use. The stock will keep in the refrigerator for at least a week; after that boil it every 2 or 3 days. It also freezes perfectly.
© 2001 Darina Allen. All rights reserved.