Any book on Chinese cooking will have many uses for this stock. Shin beef poached in it will produce the Cantonese salad of
After each use, sieve the stock, bring to a boil and keep chilled or frozen until required again. The more the stock is used to cook meat, the more transference of flavour will occur. Elements of the meats will leach into the stock and the flavouring aspects of the broth will transfer themselves to the meats. Chinese restaurants keep this stock for ever, by boiling it up, or using it every day, with
Put all the stock ingredients (and the wing tips if using, see previous recipe), into a large saucepan with
© 1999 Alastair Little. All rights reserved.