Huang Men Consommé

Preparation info

  • Makes

    3 litres

    • Difficulty


Appears in

New Beijing Cuisine

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.


  • Stewing hen 1, about 1 kg (2 lb 3 oz)
  • Pork knuckles 450 g (1 lb)
  • Chicken feet 1, about 300 g (11 oz)
  • Whole duck 1, small
  • Water 3.5 litres (5⅗ pints / 14 cups)
  • Chinese wolfberries 10
  • White peppercorns 10
  • Sun-dried scallops (conpoy) 10 g ( oz)
  • Spring onions (scallions) 5
  • Ginger 5-cm (2-in) knob
  • Carrot 100 g ( oz), peeled and chopped


    1. 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.
    2. 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.
    3. In a food processor, blend carrot with 3 Tbsp of the consommé. Return mixture to the pot and cook for a further 30 minutes. Strain and discard ingredients.
    4. If not using immediately, leave stock to cool, then store in airtight containers or in covered ice cube trays for up to 3 weeks in the freezer.