#1 Chinese Soup Stock

⏱ 225 mins 🍽 2-3 Quarts, 8-10 serving(s) 🏷 Stocks

This recipe guides you through creating a traditional Chinese soup stock, a fundamental base for many dishes. It involves simmering chicken and pork with ginger for several hours to extract a deep, clean flavour. The process includes an initial blanching to remove impurities, resulting in a clear broth. Once strained and chilled, the solidified fat is easily removed from the surface, leaving a versatile and rich stock ready for use.

#1 Chinese Soup Stock

Ingredients

  • 4 -5 lbs stewing chicken or 4 -5 lbs roasting chickens
  • 3 -4 lbs lean pork or 3 -4 lbs smoked ham hock
  • 6 slices gingerroot

Method

  1. Chop the chicken into smaller pieces, discarding any excess fat.
  2. Trim away any visible fat from the lean pork.
  3. Place both the chicken and pork into a large cooking pot.
  4. Pour in enough water to submerge the ingredients and bring it to a rolling boil, then reduce the heat.
  5. Allow it to cook for about 10 minutes until impurities rise to the surface.
  6. Transfer the chicken and pork to a colander and rinse thoroughly under cold running water to wash away the scum.
  7. Clean the stock pot, then return the meat to it along with the gingerroot slices.
  8. Add fresh water to cover, filling the pot about three-quarters full, and bring to a boil once more.
  9. Reduce the heat.
  10. Let the stock simmer on a VERY, VERY LOW HEAT, with a few bubbles visible and the pot uncovered, for about 3 to 5 or so hours.
  11. Strain the finished stock through a colander lined with cheesecloth, discarding the bones and solids.
  12. Allow the broth to cool completely before placing it in the refrigerator.
  13. After several hours, skim off any solidified fat from the top of the chilled stock.
  14. Note: For a richer flavour, you can also include about 1lb of smoked ham hock in the recipe above.
  15. However, before adding it to the pot, blanch the ham hock to remove any surface spices.
  16. As an alternative for a quicker stock, use College Brand Chicken Stock (46 fl oz can) and add a small piece of smoked ham hock for extra flavour.

Nutrition (per serving)

Sodium184900 mg

Recipe details

CategoryStocks
AuthorSkipperSy