Milk Stock

Name: Milk Stock ( )
Yield: Makes about 4¼ Quarts
Cuisine: China
Ingredients: ⅓ cup Mei Kuei Lu Chiew (see Wines); 2 tablespoons salt; 16 scallions, white portions only (8 ounces); 20 whole garlic cloves, peeled; ½ teaspoon white peppercorns; 1 pound onions, halved; 5 pounds pork feet, quartered by your butcher; 3 pounds fresh ham, with skin intact, halved; 13 quarts water

Preparation info

Makes about
4¼ Quarts

Difficulty
Easy

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

Favored in Shanghai, this stock, despite its name, does not resemble white milk. Instead, it is an almond-white color. What makes it a favorite in Shanghai and elsewhere is its extraordinary richness, which makes it ideal for sauces and soups. It is also a good basic stock for anyone who prefers not to eat chicken.

Ingredients

5 pounds pork feet, quartered by your butcher
3 pounds fresh ham, with skin intact, halved
13

Asia
China
Stock
Gluten-free

Method

To water-blanch the meats, first, using a paring knife, scrape any impurities from the feet until they are almost white. Put the feet, ham, and 5 quarts of the water into a large stockpot and bring to a boil over high heat. Allow to boil for 2 minutes, then turn off the heat. Pour off the water, run cold water into the pot to rinse off any residue on the meats, then pour off the water again. Re