Instructions: Makes 2.3L

Cut tbe ginger into slices 5cm x lcm.

Trim the green tops off the spring onions leaving the white part.

Put the pork lones into a heavy pot or casserole together with the chicken stock. (Thaw the pork bones beforehand if they are frozen otherwise you will get a cloudy stock.)

Bring the liquid to a simmer and skim off anv scum that rises to the surface.

Then add the ginger spring onion whites and salt.

Simmer on a very low heat for 1 l/2 hours.

Strain the stock through dampened cheesecloth or through a fine mesh strainer and then leave it to cool.

When the stock is cold remove any fat which has risen to the surface.

It is now ready to be used as soup or as a stock for other soups such as Ham and Marrow Soup. You can also freeze it for future use.

Pork is used extensively in Chinese cookery and pork bones when added to chicken stock make for a richer tastier and swewell.)

Pour the dressing all over the chicken and vegetables and mix well.

Serves 6

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