Superior stock or 上汤 (shang tang) is a popular stock in Cantonese cuisine. It is a flavorsome broth with a colour that resembles chinese tea. Cantonese chefs add this stock to many dishes from stews, stir-fries and steamed dishes.
The recipe below makes about 10kg of this chinese soup stock. Reduce the amount according to your needs.
Ingredients
5kg boiling hen / old hen
3kg pork
3kg pork bones
1kg chinese ham 金华火腿 (jin hua huo tui)
1kg chicken feet
150g dried scallops
50g dried longan 200g rock sugar
25g white peppercorns
100g ginger
20 litres water (preferably distilled)
Directions
- Chop the old hen, pork, chinese ham, pork bones into big pieces
- Place all the meat ingredients into a big pot, add enough room temperature water to cover and parboil for about 10 minutes
- Remove them and clean thoroughly
- Place all the meat ingredients into a very large stock pot, add the distilled water, ginger and white peppercorns
- Bring to a boil and lower to medium heat
- Cook for 6 hours
- After 6 hours, add the dried longans and rock sugar
- Cook for another 2 hours
- If possible, strain the stock before use
Recipe link: Recipe for superior stock
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