上湯Cantonese Superior Stock

Prep 20 min·Cook 4h 30m

1. 1You're here
   Step 1.

   Chop the hen into 4–6 large pieces with a cleaver and cut off the fat around the tail and cavity. Cut the pork into 4 cm chunks. Slice the ginger.

   1.5 kg Old hen (or a large whole chicken)500 g Chicken carcasses600 g Lean pork shin20 g Ginger

   Knife work

   Mum's tip媽媽小貼士

   Fat left on the bird melts into the stock and clouds it. Trim it now rather than skimming for hours later.
2. 2
   Step 2.

   Rinse the ham, scrape off any yellowed fat and rind, and cut it into 2 cm pieces.

   150 g Dry-cured ham (serrano or prosciutto), in one piece

   Knife work

   Mum's tip媽媽小貼士

   The yellow, oxidised fat tastes rancid and would spoil a whole pot of stock.
3. 3
   Step 3.

   Put the hen, carcasses, pork and ham in a pot of cold water, bring to the boil and boil for 3 minutes.

   1.5 kg Old hen (or a large whole chicken)500 g Chicken carcasses600 g Lean pork shin150 g Dry-cured ham (serrano or prosciutto), in one piece

   3 minBoil / blanch

   Mum's tip媽媽小貼士

   Starting from cold draws out the blood and scum, which is the main reason restaurant stock is so clear.
4. 4
   Step 4.

   Drain, then rinse every piece under running water to remove the grey scum. Wash the pot.

   1.5 kg Old hen (or a large whole chicken)500 g Chicken carcasses600 g Lean pork shin150 g Dry-cured ham (serrano or prosciutto), in one piece

5. 5
   Step 5.

   Return the meats to the clean pot with the ginger and 5 L fresh cold water. Bring slowly to just below the boil over medium heat.

   1.5 kg Old hen (or a large whole chicken)500 g Chicken carcasses600 g Lean pork shin150 g Dry-cured ham (serrano or prosciutto), in one piece20 g Ginger5 l Cold water

   Slow-simmer soup
6. 6
   Step 6.

   Skim off any foam, then turn the heat to the lowest setting so the surface only trembles with a bubble or two. Simmer uncovered or with the lid ajar for 4 hours.

   5 l Cold water

   4 hSlow-simmer soup

   Mum's tip媽媽小貼士

   Never let it boil hard: rolling bubbles emulsify the fat into the liquid and the stock turns milky. A milky stock is fine for soup but is not 上湯.
7. 7
   Step 7.

   Strain through a sieve lined with muslin or a clean tea towel without pressing the meat. You should have about 3 L.

   5 l Cold water

   Mum's tip媽媽小貼士

   Pressing pushes fine particles through and clouds the stock. The spent meat can be eaten with soy sauce, cook's treat.
8. 8
   Step 8.

   Cool quickly in a sink of iced water, then refrigerate overnight and lift off the set fat.

   5 l Cold water

9. 9
   Step 9.

   Do not salt the stock. Season the dish you use it in, since the stock is often reduced.

   5 l Cold water