Stuffed Cabbage Leaves In Chicken Ginger Broth

CHICKEN GINGER STOCK:--
1 chicken carcass
1 chicken leg
2 onions
4 garlic cloves, chopped
5 black peppercorns
1 large piece ginger, about the size of a forefinger
2 tbsp fish sauce
2 tbsp soy sauce
2 litres/ 8 cups water
Salt
CABBAGE ROLLS:--
1 cabbage
4 small brown mushrooms
4 spring onions
1 red chilli
100 g minced pork
100 g shrimps (preferably raw)
2 tsp SIDS SMOKEY GARLIC SAUCE
2 tbsp fish sauce
1 tbsp soy sauce
1 thumb size piece of ginger
1 carrot, optional

CHICKEN GINGER STOCK: Put the chicken carcass and the whole chicken leg into a pot. Add onions, crushed garlic cloves, chopped ginger, fish sauce, soy sauce and peppercorns. Add the water, bring to a boil and boil for 3 minutes. Skim off the foam, cover leaving a small crack open then turn the heat down to low and simmer the stock for 2 hours. Remove the lid and simmer for another 30 minutes to reduce the stock. Skim off any froth or fat from the surface of the stock. Strain the stock but use the chicken meat for other dishes.
CABBAGE ROLLS: Bring a large pot of water to a boil. Add some salt and blanch the cabbage leaves for 2 minutes or until pliable. Remove with a slotted spoon, refresh under cold water and drain well.
Chop the mushrooms, the whites of the spring onions and the red chilli very finely. Place in a bowl together with the minced pork. If necessary dress the shrimps. Chop them very finely as well and place in the bowl. Add SIDS SMOKEY GARLIC SAUCE, fish and soy sauce then mix well.
The recipe makes about 10 cabbage rolls. To make the rolls, place one cabbage leaf on the working surface. If the leaf is torn use two cabbage leaves to form the roll. Place a tenth of the filling about 1 cm from the bottom of the leaf. Fold the bottom edge over the filling, fold in the left and right side and roll the leaf.
Put about 4 cups of the stock to a deep pan and chop in the ginger. Bring the stock to a boil, turn the heat down to low and carefully place the cabbage rolls into the pot. Add the extra mushrooms and some julienned carrots, if desired. Simmer for about 20 minutes until the filling is cooked through.
Sprinkle with the chopped spring onion greens, chopped parsley or coriander and serve immediately.