Master Stock Simmer

• 4 lbchicken bones
• 2 tbspginger, sliced
• 4 stalksscallions
• 0.25 cupshaoxing wine
• 12 cupswater

Instructions

1. 1

   Brown the chicken bones in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook ginger and scallions in the same pot until softened and fragrant.

3. 3

   Return the chicken bones, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Master Stock Simmer taste finished.