Taipingguan-style compound stock (chicken and pork)
Chinese Cooking Demystified · ♥ 6.2K likes · 180.5K views · 8 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 500 g pork bones
- peanut oil
Over high flame, fry half a chicken in pieces (about 500 g) in a little peanut oil for five or six minutes until aggressively browned; remove.
- 500 g chicken
Fry an equal amount of pork bones and a quarter kilo of chicken feet until well browned; remove.
- ¼ kg chicken feet
- ½ whole onion
- 1 whole carrot
- 1 bunch Chinese celery
Over medium flame, fry half an onion in chunks about a minute, then a carrot in chunks one minute more, then Chinese celery and smashed ginger about a minute until fragrant.
- 1½ inch ginger
- ¼ cup liaojiu aka Shaoxing wine
Add a quarter cup of Shaoxing wine and scrape the fond off the wok.
- water
Remove the meat (keep it to eat with soy sauce), strain the stock and refrigerate; next day scoop off the fat.