Ken Hom

Ham and Chicken Stock

Preparation info

  • 6 pints

    • Difficulty

      Complex

Appears in
Fragrant Harbour Taste: The New Chinese Cooking of Hong Kong
Fragrant Harbour Taste

By Ken Hom

Published 1989

  • About

Some of the special dishes of Hong Kong cuisine require a stronger stock, in which case, the one to use is this ham and chicken stock. It is primarily used for shark’s fin or bird’s nest soup, exotic foods that are prized for their texture but need additional strong flavours. This rich stock will more than suffice.

Ingredients

  • 8-oz (225-g) piece of Parma ham
  • 5½ pints (<

Method

Blanch the ham in boiling water for 10 minutes. Remove with a slotted spoon.

Bring the chicken stock to a simmer, add the ham, onions and ginger. Simmer uncovered for about 2 hours.

Strain the stock through a fine sieve. The ham can be used for a garnish or for flavouring soups. Allow the stock to cool thoroughly. Remove any fat that has risen to the top. It is now ready to be u