Chinese Superior Stock – 上湯 – Sybaritica

A Chinese Superior Stock is prepared with the only the best ingredients, and is a must for making the most special of soups and banquet quality dishes.

• 2 lb. Chicken parts
• 2 lb. Pork on the bone ribs plus pork hocks is great
• 3/4 lb. good quality Ham
• 4 slices fresh Ginger
• 2 -3 Scallions
• 1 Dried Black Mushroom Shiitake
• 1 tsp. White Peppercorns
• ¼ cup Rice Wine
• 1 small handful Dried Scallop optional
• 5 liters quarts of Cold Water
• Salt to taste

• Separately blanch the chicken and pork pieces in hot boiling water for several minutes and the rinse and wash well in cold water.
• Place all the ingredients, except the salt, into a suitable pot and pour over the water, ensuring everything is submerged.
• Put the pot on a low-medium flame and slowly let the pot come to a gentle simmer.
• Continue to let the pot simmer at the same gentle rate, adjusting the heat if necessary, and skim away any impurities as they rise to the surface.
• Allow the stock to ‘brew’ for 4 to 5 hours, adding water as needed to keep the solids fully covered.
• When the stock is simmered to completion, remove the solids with a slotted spoon or mesh ladle (reserving the meat for a second use, if desired), and add a little salt to taste. There should be approximately 4 liters/quarts of stock in the pot at this point.
• Finally, strain the finished stock through cheese-cloth, or the like, and store in the fridge for up to a few days, or in the freezer it for up to three months.