We added "stock" in the techniques section, rather than the recipes section
	because it is often an essential part of Chinese cooking. And although there
	is a recipe for making broth, we felt it is better suited under the
	techniques section.

	Stock is commonly used as a replacement of water when cooking Chinese dishes.
	When used as an ingredient, it not only adds more nutrients, but also adds
	extra flavor to the dish. Poultry(chicken) stock is by far the most common
	stock used in Chinese cooking. It is also a frugal way to make extra use of
	the left-over chicken bones after you de-bone the chicken breasts. Vegetable,
	pork, and beef are also used. Below is the recipe for Poultry stock:

	Serving: 6-8
	4 to 5 lbs. of chicken parts (preferably bones)
	1/2 onion chopped
	2 stalks of green onions chopped
	2 pieces of ginger crushed
	1 Tablespoon of Chinese cooking(rice) wine
	6 cups of water for the initial boiling
	12 cups of water for the stock

	Instructions:

	note: you do not need the wok cover for this recipe

	*Pour 6 cups of water iin the wok, and boil on high. Once the water is boiling,
	put the chicken parts in the water. As the chicken parts start to heat up,
	residues/foams will appear on the surface of the water. Remove the residues/
	foams, then boil for a few more minutes, and remove the bones into a container.

	*Clean the wok, then pour 12 cups of water and put the chicken bones in.
	Insert the ginger, green onion, and onion, along with the rice wine.
	Boil altogether on high heat.
    
	*Once the water is boiling, turn the heat down to low. Slowly remove the
	remaining residues/foams (should not be much at all).
    
	*Continue for 1 hour, then remove the bones, and there you have it!
	Some chefs prefer to strain the stock as the final step, some don't.
	It is really up to you.

	It is preferred that the stock to NOT be kept in the refrigerater, as
	the taste tends to diminish the longer it stays in there. Ideally, the
	stock should be made the same day that you are making the dishes that
	require using stock. But, understandably, not everyone has the time to
	spend in preparing it on the same day. So, if you have to, you can prepare
	it days ahead of time, but keep it in the freezer instead.