2 lbs. chicken necks or backs (at room temperature)
10 - 12 cups cold water
4 pcs. ginger (size of a quarter)
2 tbl. salt
2 tbl. ginger wine
3 stalks celery
1 medium onion, debudded
NOTE: PRIME STOCK uses the same ingredients except soup chicken and pork bones are used.
In Chinese cooking of soups, the same basic stock can make up to ten different soups. It is important that no vegetable flavor changes the taste of the stock. Notice the word SOUP is not used. After the stock is made then the addition of the various styles to the stock makes it a soup.
Bring all ingredients to a boil then skim the top after ten minutes. Discard the vegetables. Lower the gas and cook covered for forty-five minutes. After twenty-five minutes, discard the chicken, as all flavor is gone.