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
A Cantonese kitchen tradition from Guangdong, carried on in Hong Kong. In AU made at home or bought as boxed or canned stock from supermarkets and Asian grocers
Availability in Australia
Easy to find
