A Chinese Superior Stock is prepared with the only the best ingredients, and is a must for making the most special of soups and banquet quality dishes.
Keyword: Broth, Stock
Author: John Thompson
2lb.Pork on the boneribs plus pork hocks is great
3/4lb.good quality Ham
1Dried Black MushroomShiitake
1small handful Dried Scallopoptional
5litersquarts of Cold Water
Salt to taste
Separately blanch the chicken and pork pieces in hot boiling water for several minutes and the rinse and wash well in cold water.
Place all the ingredients, except the salt, into a suitable pot and pour over the water, ensuring everything is submerged.
Put the pot on a low-medium flame and slowly let the pot come to a gentle simmer.
Continue to let the pot simmer at the same gentle rate, adjusting the heat if necessary, and skim away any impurities as they rise to the surface.
Allow the stock to ‘brew’ for 4 to 5 hours, adding water as needed to keep the solids fully covered.
When the stock is simmered to completion, remove the solids with a slotted spoon or mesh ladle (reserving the meat for a second use, if desired), and add a little salt to taste. There should be approximately 4 liters/quarts of stock in the pot at this point.
Finally, strain the finished stock through cheese-cloth, or the like, and store in the fridge for up to a few days, or in the freezer it for up to three months.
Chinese Superior Stock - 上湯 https://sybaritica.me/chinese-superior-stock/