Huang Men Consommé

Name: Huang Men Consommé
Yield: Makes 3 litres (96 fl oz / 12 cups)
Cuisine: Chinese
Ingredients: Spring onions (scallions) 5; Ginger 5-cm (2-in) knob; Stewing hen 1, about 1 kg (2 lb 3 oz); Carrot 100 g (3½ oz), peeled and chopped; Pork knuckles 450 g (1 lb); Chicken feet 1, about 300 g (11 oz); Whole duck 1, small; Chinese wolfberries 10; Water 3.5 litres (5⅗ pints / 14 cups); White peppercorns 10; Sun-dried scallops (conpoy) 10 g (⅓ oz)

Preparation info

Makes
3 litres

Difficulty
Easy

Appears in

New Beijing Cuisine

By Jereme Leung

Published 2010

About

This is the signature cooking stock of Tan Jia Cai, a style of cooking that greatly influenced Beijing cuisine. In my version, I’ve added carrots to impart a natural sweetness to the stock.

Ingredients

Stewing hen 1, about 1 kg (2 lb 3 oz)

Asia
China
Stew
Gluten-free
Beijing
Soup

Method

Blanch stewing hen, pork knuckles, chicken feet and duck in a pot of hot water for 3 minutes to remove any impurities. Drain and discard water.
Place water into a deep pot. Add blanched ingredients and everything else except carrot. Bring to, and keep at a steady boil for 1 hour 30 minutes over medium heat.
In a food processor, blend carrot with