Squid and Ash Glaze

Preparation info

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By James Viles

Published 2016

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  • 1 kg (2 lb 4 oz) chicken feet
  • 1 smoked pork hock
  • 20 ml (½ fl oz) squid ink
  • 10 g (¼ oz) hay ash
  • 20 ml (½ fl oz) white soy sauce


Put the chicken feet and pork hock in a large stockpot or saucepan. Add 2 litres (70 fl oz) cold water and simmer gently for 2 hours. Strain the broth, return to the heat and simmer until reduced by two-thirds. Add the squid ink, hay ash and soy sauce and simmer until reduced to a glaze.