Chinese Style Broth

I have been looking for a good recipe for a good chinese broth like the one served in a local restaurant. They add spinach and bean curd (tofu) and I just love it. I hope this is what I am looking for. I guess you could add any number of things, chinese vegies, wontons, use it as an eggdrop soup base, whatever. I haven't tried it yet, just placing it here for safe keeping. I'll update when I do try it and let you know what I think, good or bad.

• Ready In: 4 hrs
• Yields: 10 cups

Ingredients

• 1 1⁄2 lbs chicken pieces
• 1 1⁄2 lbs  pork spareribs
• 15  cups cold water
• 3 -4  pieces gingerroot, crushed
• 3 -4  scallions, each tied into a knot
• 3 -4  tablespoons rice wine or 3 -4  tablespoons dry sherry

Directions

1. Trim fat from the chicken and ribs and chop them into large pieces.
2. Place them in a large pot with the water. Add the ginger and scallion knots.
3. Bring to a boil, and skim off the scum from the top. Reduce heat and simmer uncovered for at least 2-3 hours.
4. Strain the stock, discarding the chicken, pork, ginger and scallions and return broth to the pot.
5. Add the wine and return to a boil, simmer for 2-3 minutes.