Comments on: Making Basic Chinese Chicken and Pork Stock

By: Ming’s Homemade Wonton Soup to Welcome 2012 and the Importance of Cooking with Friends

Tue, 10 Jan 2012 00:29:58 +0000

[...] or broth. This was a delicate, subtle broth with a light burst of flavour. Ming made hers from this site though wasn’t happy with the fact that hers was somewhat cloudy. I thought it was beautiful, [...]

By: Barbara

Barbara — Sun, 04 Dec 2011 10:26:40 +0000

I didn’t think it was ambiguous at all, Matthew.

If you read the recipe, you will come across this passage which answers your question quite tidily:

“Remove from heat, and with tongs, pull out bones and meat and put them into a strainer. Pour out all water and discard. Rinse the meat and bones thoroughly with cold water, rubbing as necessary to remove the collected scum from their surface. Scrub out pot.”

Note that not only do you discard the water, you rinse the meat and bones well and wash the pot before continuing to make the stock.

I’m sorry that the sentence in the blog post itself wasn’t quite clear enough, but the recipe itself is perfectly explicit.

By: Matthew Hartog

Matthew Hartog — Sat, 03 Dec 2011 20:13:18 +0000

So do you discard the water used to initially blanch the meat and bones or not? This is not made explicit in the first section of the instructions. You say, “drain out the rest of the water.” This is ambiguous.

By: Fat Gary

Fat Gary — Mon, 25 Jul 2011 15:00:13 +0000

Hi there,

My girlfriend and I adore chinese chicken and sweetcorn soup from our local restaurant and we tend to order it about once a week after a heavy night.

I’ve recently been interested in making it for ourselves and indeed I’ve found a few simple-looking recipes but they all depend on a base stock. Clearly the real work is in making a quality stock.

From looking through this site, it definitely appear to be quite a long and involved process but I can imagine that there is no other way to really get the best results.

Thanks for the recipes and the howto, I will give it a bash this week

Atb,
F. G.

By: Monday Musings: 01-10-11 « Dark Side of the Fridge

Monday Musings: 01-10-11 « Dark Side of the Fridge — Mon, 10 Jan 2011 08:11:31 +0000

[...] night, which means soup night. We had one last package of Chinese BBQ pork and one last quart of Asian stock, which will go in the slow cooker when Peeps gets home from work. Then we can add some fresh [...]