Superior stock

Not a single ingredient but the Cantonese superior stock: old hen, lean pork and Jinhua ham simmered for two to three hours and skimmed of fat. It is the savoury foundation poured into double-steamed dishes such as winter melon tureen, supplying depth, umami and a silky mouthfeel that plain water cannot; boxed or canned stock stands in at home.

TCM properties

Nature · warming　Flavour · sweet、salty

Traditional food therapy

In Cantonese food therapy a well-made superior stock is held to support qi and open the appetite, besides carrying the umami of the whole dish.

Cautions — read first

• People with gout should take care (long-simmered meat stock is high in purines).
• People with high blood pressure should watch the sodium, especially in ready-made shop-bought stock.

Preparation

Made by simmering old hen, lean pork and Jinhua ham for 2 to 3 hours and skimming off the fat; at home you can use ready-made boxed or canned stock instead.

Origin

廣東粵菜廚房傳統，香港沿用 — In AU made at home or bought as boxed/canned stock from supermarkets and Asian grocers

Availability in Australia

Common at Asian grocers

Pairs well with