Asian Chicken stock

Ingredients:

1 kilo chicken bones

350 gr pork bones

1 onion, pealed and roughly cut

2 carrots roughly cut

4 leeks, sliced

25 gr ginger, sliced

4 leaves of Chinese cabbage, roughly cut

Chicken stock seasoning:

2 tsp salt

2 tsp sugar

a pinch of white pepper

1 tbsp dashi

Method:

In a big sauce pot, add the bones and cold water (enough to cover them). Turn the heat on and let them boil, as soon as the water starts boiling, reduce the heat to the minimum. Continue simmering for 2 hours. Add the vegetables and 1 liter of water if needed, simmer for 1 more hour. Turn the heat off, and leave until the stock becomes cold. Strain the stock and dispose of the bones and vegetables, heat it and let it simmer for 1 more hour, season with the chicken stock seasoning listed above.