yesterday, we made our standard chicken stock.

look at that fat!

today, we made wonton broth from green onion, pork ribs, some whole fresh ginger, and a whole chicken. we could’ve saved the ribs for the soup, but why would we do that when we could eat the tender meat and cartilage with homemade bbq sauce (sriracha, hibiscus simple syrup, soy sauce)?

even before the water starts boiling, the kitchen smells like pork wontons…

boiled ribs from wonton broth + homemade bbq sauce