340 minutesA rich and aromatic Cantonese stock used as a flavorful base for soups, stews, and braised dishes.
Water
quarts
Pork Neck Bones
0 lb
Fresh Ham, with skin intact, cut into 3 equal pieces
0 lb
Whole Chicken, cleaned and quartered
0 lb
Shank Bone From Smithfield Ham, pepper and salt coating brushed off, rinsed, and cut into 4 pieces
0 lb
Ginger, unpeeled, lightly smashed
0 oz
Water
quarts
Scallions, cut in half crosswise
each
teaspoons
