Selecting ingredients
Choose 1 to 3 types from chicken meat, chicken bones (chicken carcass), pork meat, and pork bones.
Note that beef and lamb have strong gamey flavors, so unless you are specifically cooking with beef or lamb, it is generally not recommended to use beef or lamb bones for making stock.
The method for making it: Place the chicken bones, pork bones, and ham in a large pot, add enough cold water to cover by about 2 inches, bring to a boil over high heat, then immediately reduce to a gentle simmer and skim off any foam and impurities that rise to the surface. Add the sliced ginger and scallion segments, partially cover, and simmer for 3 to 4 hours, occasionally skimming off any fat or impurities, until the broth is rich and flavorful. Strain through a fine-mesh sieve, let cool, then refrigerate or freeze for future use.
Step 1: Wash the ingredients clean, keep them whole or cut into large pieces.
Step 2: Place the ingredients in a pot with cold water, making sure the water level is 10–15 cm (about 4–6 inches) above the ingredients, then bring to a boil.
Step 3: Add some scallions and ginger, skim off the foam, then reduce the heat to low, keeping the surface at a gentle simmer, and cook for about 30 minutes.
④ When the ingredients are nearly cooked, reduce the heat further so the surface of the broth remains still, and let it steep for five to six hours, adjusting the time based on the amount of ingredients used.
Store in an airtight container in the refrigerator for up to 5 days, or freeze in ice cube trays for up to 3 months for easy portioning.
After the stock has finished simmering, pour it into ice cube trays and freeze. When needed, simply take out a few "stock cubes" and thaw them as required.
Take it to the next level
To make an exceptionally flavorful stock, you need to put some thought into the ingredients. It is recommended to use the following items.
Step 1: Chicken: Older chickens have more flavor, such as an old hen that is six months or older.
Step 2: Pork - Use lean meat from the top part of the hind leg (pork butt).
Step 3: Jinhua ham - use only the lean part, but note that the ham is very salty, so use it sparingly.
Note: For best results, use a combination of chicken bones, pork bones, and ham to create a rich, layered flavor base.
Note: For best results, use a combination of chicken bones, pork bones, and ham to create a rich, layered flavor base.
This stock is salty because it uses Jinhua ham, so be careful with salt when cooking with it. Prepare this stock in advance to use in everyday soups and stews for an absolutely wonderful flavor! During holidays and festive occasions, having some stock ready makes it easy to prepare a table of delicious dishes for family and friends, ensuring everyone enjoys the meal.