Homemade Braising Stock

Name: Homemade Braising Stock
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Chinese
Ingredients: 2 kg pork shank bones (washed, blanched, and rinsed under cold water); 2 kg cleaned whole mature hen (washed, blanched, and rinsed under cold water); 1 kg cleaned pork trotter pieces (washed, blanched, and rinsed under cold water); 50 kg master stock; 40 g scallion segments; 40 g ginger slices; 60 g Chinese cooking wine; 40 g star anise (soaked in warm water for 20 minutes); 20 g Chinese sand ginger (soaked in warm water for 20 minutes); 20 g Sichuan peppercorns (soaked in warm water for 20 minutes); 10 g cassia bark (soaked in warm water for 20 minutes); 10 g fennel seeds (soaked in warm water for 20 minutes); 15 g dried chilies (soaked in warm water for 20 minutes); 6 slices bay leaves (soaked in warm water for 20 minutes)

A brownish-red braising liquid made by simmering pork bones, an old hen, and other ingredients to create a rich broth, then adding a spice bag and caramel coloring.

4h 20m

Easy

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Ingredients

pork shank bones (washed, blanched, and rinsed under cold water) 2 kg

cleaned whole mature hen (washed, blanched, and rinsed under cold water) 2 kg

cleaned pork trotter pieces (washed, blanched, and rinsed under cold water) 1 kg

master stock 50 kg

scallion segments 40 g

ginger slices 40 g

Chinese cooking wine 60 g

star anise (soaked in warm water for 20 minutes) 40 g

Chinese sand ginger (soaked in warm water for 20 minutes) 20 g

Sichuan peppercorns (soaked in warm water for 20 minutes) 20 g

cassia bark (soaked in warm water for 20 minutes) 10 g

fennel seeds (soaked in warm water for 20 minutes) 10 g

dried chilies (soaked in warm water for 20 minutes) 15 g

bay leaves (soaked in warm water for 20 minutes) 6 slices

Instructions

Make the fresh stock

Wash 2 kg of pork shank bones, 2 kg of cleaned whole mature hen, and 1 kg of cleaned pork trotter pieces separately. Drain them, place them in a pot of cold water, and boil over medium heat for 30 minutes. Remove them, rinse them under cold water, and transfer them to a stockpot. Add 50 kg of master stock, 40 g of scallion segments, and 40 g of ginger slices. Bring to a boil over high heat, skim off all the foam, add 60 g of Chinese cooking wine, and simmer over low heat for 2 hours. Strain out all the solids to make the fresh stock.

Prepare the spice bag

Soak the spices in warm water for 20 minutes: 40 g of star anise, 20 g each of Chinese sand ginger and Sichuan peppercorns, 10 g each of cassia bark and fennel seeds, 15 g of dried chilies, and 6 slices of bay leaves. Drain thoroughly and bundle the spices in a muslin cloth.

Cook the braising stock

In a separate stockpot, combine the fresh stock and the spice bag. Bring to a boil over high heat, then reduce the heat and simmer for 1.5 hours. Add 5 g each of caramel coloring and red yeast rice water, and adjust until the stock is brownish-red.