Name: Superior Stock ( )
Yield: Makes about 4½ Quarts
Cuisine: China
Ingredients: 3½ pounds shank bone from Smithfield ham, pepper and salt coating brushed off, rinsed, and cut into 4 pieces; 3 pounds fresh ham, with skin intact, cut into 3 equal pieces; 1 whole chicken, 5 pounds, cleaned (seeinstructions) and quartered; 8 quarts water; 4 pounds pork neck bones; 4 teaspoons salt; 8 ounces ginger, unpeeled, lightly smashed; 9 quarts water; ½ cup fried scallions from Scallion Oil; 5 scallions, cut in half crosswise

Preparation info

Makes about
4½ Quarts

Difficulty
Easy

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

The name of this stock is not simply a description of its character. No doubt you have seen on restaurant menus the phrases “cooked in superior stock” or “made with superior stock.” The use of this special stock indicates that great care has been given to raising the level of flavor in a dish. The better chefs frequently use superior stock and make it in large amounts. It is so special that it is often called seung tong, or “best soup, ” in Guangzhou, where it was developed (or sh