Place all ingredients, except orange peel, in a pot. Add enough water to cover ingredients and bring to the boil. Allow it to boil for 1 minute. Drain and rinse ingredients.
Add orange peel and enough water to cover ingredients, and bring to the boil again. Lower heat and simmer, partially covered, for 3–4 hours, skimming off any scum that surfaces.
Allow to cool then strain stock. Use as needed. The stock be can refrigerated for up to 4 days or kept frozen for up to 3 months.
The meats can be returned to the pot, with more water, and boiled for 2 hours to produce yee tong or “number 2 stock”. It will be less concentrated than sheung tong and can be used in general cooking.
Another more luxurious stock is ting tong which is made by simmering superior stock with a new batch of ingredients to get an even more deeply golden, fragrant and concentrated stock. This expensive and time-consuming stock is usually reserved for making shark’s fin and bird’s nest soups.