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Description: 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.
Servings: N/A
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Ingredients for Prime and Clear Stock
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For prime stock:
 700g chicken thighs, drumsticks and necks
700g mostly lean pork, without rind
700g ham or mild gammon, without rind
For clear stock:
left-over ingredients from prime stock
salt to taste
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Directions for Prime and Clear Stock
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Cooking Tip
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Another way of making prime and clear stock is to use about 2kg of pork or ham bones, spare ribs, chicken or duck carcass, giblets and stalks from dried Chinese mushrooms. Simmer them in about 4 litres water, reducing the liquid to about 2.5 litres for prime stock. Add water again to make more or less the same amount for clear or secondary stock.
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1. Put the chicken, pork and hamm or gammon into a deep stockpot or saucepan and add 2.8 litres 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, 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. 3. Refill the stockpot or saucepan with 1.7-2.3 litres water. Bring to the boil, reduce the heat to maintain a fast simmer and cook, partially covered, for 1½-2 hours, reducing the liquid to 900ml-1.1 litres. This is the clear stock. 4. Pour through a sieve into a storage container. Discard the meat. Keep in the refrigerator as for prime stock. Season with salt to taste.
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Comments for Prime and Clear Stock
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