Superior Stock

Sheung Tong

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Preparation info

  • Makes

    4 litres

    • Difficulty

      Easy

Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

  • About

Ingredients

Good quality Chinese ham (eg. Jinghua ham) 500 g
Chicken 1.5 kg
Whole pork bones 1 kg
Lean pork 1.5 kg
Orange peel 1–2 slices
Water

Method

  • 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.