I don’t know the origins of supreme stock, but it’s also known as superior stock. What I do know is that it’s the base for shark’s fin soup, and as shark fins have very little flavour the dish is nothing without a really tasty stock. Supreme stock is also the basis of many other great soups, so this is a good recipe to perfect.
Supreme stock is traditionally made with jinhua ham in China, the Chinese equivalent of prosciutto, while the rest of the ingredients vary from recipe to recipe. Mr Wong’s recipe uses smoked ham hocks because it creates that extra dimension of flavour. We also like to use dried shrimp and scallops to elevate the umami. Boiler chickens are fantastic to make stock with because they have a more chicken-y flavour, gained from a life of running around and eating all kinds of grubs and grains. Big flavour equals tasty stock. Jow and I came up with this recipe at Ms G’s and I’ve used it ever since. It’s a winner.
Put the chickens, ham hocks, chicken bones and chicken feet into a large stockpot. Cover with cold water and bring to the boil. As soon as it reaches a rolling boil, drain the ingredients into a clean sink, discarding the water. Wash the bones, hocks and chickens under running water to remove impurities and clean the pot out.
Start the process again by filling the pot with the washed chickens, hocks, bones and feet and covering with cold water. Put over a high heat and bring to the boil. Skim off any impurities that rise to the surface using a fine sieve.
Reduce the heat to low and bring to a slow simmer. Add the dried shrimp and conpoy, and the onions and spring onions. Simmer for about 8 hours, skimming occasionally. Strain and refrigerate. Can be frozen for up to a year or refrigerated for up to 4 days.
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