Summary

Ingredients

• 700 g le (s), (chicken les)
• 700 g ribs (pork ribs or spare ribs)
• 40 g iner root
• 4 spring onion (s) (tied in a knot)
• 4 tablespoon rice wine, alternatively dry sherry
• 5 cloves garlic
• 1 teaspoon salt
• 1 teaspoon pepper (Szechuan)
• 3 ½ liters water

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Instructions

1. Peel the garlic cloves. Cut the ginger unpeeled into large pieces. Remove any fat from pork ribs and chicken legs.
2. Put the meat, garlic cloves, pieces of ginger, spring onions, salt and Szechuan pepper in a large saucepan and add the water. Bring everything to a boil and simmer for 2.5-3 hours without a lid (under no circumstances cook longer than 3-4 hours, otherwise the soup will gel too much). Use a fine sieve to repeatedly skim the resulting foam from the surface of the water.
3. Then remove the meat and the other coarse ingredients from the broth.
4. Sieve the broth. Add rice wine. Bring to the boil again and simmer for about 3 minutes. Season to taste with salt, pepper or lime juice.
5. Info:
6. This broth is especially popular in the Korean and Vietnamese regions. It serves as a basic ingredient for many dishes on the Asian continent, as does a vegetable or beef broth in Europe.