Chicken stock

Ready-made chicken stock in a carton or tin, clear and pale gold, used straight from the pack. Many Hong Kong homes start the hotpot by opening a carton of it and adding water, and it is the stock for noodle soup and coriander and century egg soup too. Every Australian supermarket has one-litre cartons on the stock shelf: choose a salt-reduced one, because a hotpot gets saltier as it boils.

Cautions: read first

• Brands vary, and some contain wheat, soy or MSG, so read the pack for allergens; once opened, keep it in the fridge and use it within the days the carton gives.
• High in sodium: for hotpot use half stock and half water, and top up with water only.

Preparation

For hotpot, a carton of stock with a litre of water, ginger and spring onion.

Availability in Australia

Easy to find

Pairs well with