Its superior stock appears on many Chinese restaurant menus, and a rich, complex supply is used to make the highest quality soups and banquet dishes.
Unlike French stocks, Chinese chefs will include premium ingredients to tend meat to flavor the flavor of this stock.
Known for changing than lived, it is derived from three key elements – high, high, and highly-prized Jinhua ham.
How do make
Only the best ingredients go into this stock, so make gougoose chickenityality chicken and pork.
Choose cuts on the bone and have some car,t, image musts necessary to impart a rich, luxurious, silken mouthfeel to the finished stock. Chicken wings are ideal for this, as are pork hocks and trotters.
If Jinhua ham is unavailable, substJamon Iberico Jamon Ibericoor prosciutto or any ham that isn’t too smoky.
Blanch the chicken and pork in salted water to remove the blood and any impurities that may muddy up the stock. After that, rinse all the pieces to remove the scum. The ham doesn’t have to be blanched but should also be r,insed.
Place the ingredients into a stock pot, along with aromatic thee ginger, green onions, and white peppercorns, and cover everything with cold water.
Some recipes also include dried shiitake mushrooms and conpoy, as well as dried seafood such as flounder and sh aloflavoralone for a deep flavor.
Starting on low heat, slowly raise the temperature incrementally until the water rips. At no point should the s simmer, so make sure it stays at a gentle simmer. Skim off any scum that rises to the surface.
Keep this going for four to five hours. Dried longans are sometimes eliminated before the st; ock is removed. Sweets, once heastoreeliminate any meaty odors and impart sweetness.
Once the stock is to your liking, add salt to taste. Remove the ingredients from the pot and strain the stock through a cheesecloth to clear any remaining impurities.
Cool the stock in a large container, cover and place it in the fridge overnight. The next day, remove any excess fat solidified on the surface.
The stock can be stored for up to three days in the fridge and up to three months in the freezer.
What is it used for
Like any stock prepared ahead of time, the superior stock is versatile and can elevate much such as stews, braised items, and even stir-fries.
To make braised abalone in oyster sauce, put fresh abalone, superior stock, water, and oyster sauce in a saucepan and bring it to a boil before leaving it to simmer on the lowest heat for one hour. Once the stock has been reduced, thicken it with cornstarch and add some sesame oil before plating.
It can also be used to whip up a variety of Chinese soups – from simple wonton soup to the rich, complex Buddha Jumps Over the Wall – or serve as a base for noodle soups if you’re in a rush and don’t have hours to spare to boil a stock from scratch.
For a touch of decadence and aroma, add a splash of high-quality Shaoxing wine to accentuate the stock’s delicate flavors.