Remove any loose fat from the chicken parts.

Chop the bones to expose the marrow.

Combine chicken, pork bones, and water in a stockpot.

Bring to a boil, then reduce to a simmer.

Skim off any scum from the surface.

Add onion, ginger, rock sugar, and salt.

Simmer gently, uncovered, for 2 hours.

Turn off the heat and let sit for 30 minutes.

Strain the broth through a fine-mesh sieve.

Discard the solids.

Skim off excess fat.

Use the broth immediately or store for later.