Jereme Leung

Superior Stock

Preparation info
  • Makes

    3 litres

    • Difficulty

      Easy

Appears in
New Beijing Cuisine
New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

This is a rich, luxurious stock used in the most rarified of Beijing dishes.

Ingredients

  • Stewing hen 1, about 750 g (1 lb 11 oz)

Method

  1. Blanch stewing hen, pork and ham in a pot of hot water to remove any impurities. Drain and rinse.
  2. Bring water to a boil and place blanched ingredients inside. Lower heat and leave to simmer for about 6 hours until reduced to about 3 litres (