Since several of the dishes need bone broth, let’s first introduce the preparation of this key ingredient.
One whole chicken, cut into large pieces, breasts removed
One pork elbow, meat removed, bone chopped into two sections
300 grams of the meat taken from the pork elbow
1 green onion, cut into 4 pieces
100ml white wine
40g ginger slices
250g dried ham, cut into 1-inch cubes
Clean the chicken and pork elbow and add them along with 6 litres of cold water to a pot. Boil for 2 minutes and skim off the foam.
Take out the ingredients and wash any foam off of them with clean water, then put them back in the original soup pot. Add the white wine, ginger slices, and green onions, and cook until the water boils. Add the ham. For non-pressure cookers, turn to low heat and simmer for 4 hours. For pressure cookers, cook under pressure for half an hour.
After the soup is done, skim off the oil and strain the broth, retaining the clear broth. Can be stored for one week in the refrigerator, one month in the freezer.