Prime and clear stock
There are many ways of making stock, but the Chinese believe that the most balanced result comes from a long simmering of chicken, pork and ham. Abalone was traditionally included but as this is now so expensive, most people are content to dispense with it. In the Chinese kitchen, a distinction is made between the first yield of this simmering, called the prime stock, and the second yield, called the clear or secondary stock.
A question often raised is whether or not you should use stock cubes: if you are desperate, by all means use them but I would suggest using them only in an emergency rather than on a regular basis. Stock keeps well in the refrigerator for up to a week but will keep longer if brought to the boil every second day.
For prime stock
700g (1 1/2 lb) chicken thighs, drumsticks and necks
700g (1 1/2 lb) mostly lean pork, without rind
700g (1 1/2 lb) ham or mild gammon, without rind
For clear stock
left-over ingredients from prime stock
salt to taste
Method
1. Put the chicken, pork and ham or gammon into a deep stockpot or saucepan and add 2.8 litres (5 pints) water. Bring to the boil and skim off the scum that surfaces until the water is clear.
2. Partially cover with a lid. Lower the heat to maintain a fast simmer and cook for about 3 hours. The liquid, which should have reduced to about 1.7 litres (3 pints), is the prime stock. Pour through a sieve into a storage container.
The meat in the stockpot is still tasty enough to serve as a meal if clear or secondary stock is not to be made. Dip the chicken or pork in thin soy sauce and eat the ham as it is.
Method (for clear stock)
1. Refill the stock pot or saucepan with 1.7-2.3 litres (3-4 pints) water. Bring to the boil, reduce the heat to maintain a fast simmer and cook, partially covered, for 1½-2hours, reducing the liquid to 900ml-1.1 litres (1 1/2-2 pints). This is the clear stock.
2. Pour through a sieve into a storage container. Discard the meat. Keep in the refrigerator as for prime stock. Season with salt to taste.
Another way of making prime and clear stock is to use about 2kg (4 1/2 lb) of pork or ham bones, spareribs, chicken or duck carcass, giblets and stalks from dried Chinese mushrooms. Simmer them in about 4 litres (7 pints) water, reducing the liquid to about 2.5 litres (4 1/2 pints) for prime stock. Add water again to make more or less the same amount for clear or secondary stock.
Taken from Yan-kit So’s book “Yan-Kit’s Classic Chinese Cookbook” with permission. © Yan-kit So. Published by Dorling Kindersley. ISBN 0-7513-0563-4.
