Advertisement
Basic Stock
Preparation info
- Makes
3 litres
- Difficulty
Easy
Appears in
By Jereme Leung
Published 2010
This stock is an indispensable ingredient in the cooking of many Beijing dishes. It can be made in advance and frozen, though it will lose some of its flavour over time.
Ingredients
- Stewing hen
1 - Pork bones (see Chef’s note)
1 kg 2 lb
Method
- Blanch stewing hen and pork bones in a pot of hot water to remove any impurities. Drain and rinse.
- Bring water to a boil and place blanched ingredients inside. Add additional pork bones for a richer stock (see Chef’s note). Lower heat and leave to simmer for about 6 hours until reduced to about 3 litres (