A quick and rare photo-free post here with a dish that uses it to follow.
I'll be the first to admit to using powdered stocks quite frequently, the Marigold organic bouillon makes its way into lots of European dishes and the Chinese supermarket tins of Knorr Chicken powder make up most of my congees and quick noodle soups, for that instant Chinese flavour it is hard to beat. When the stock is the star of the show though it is nice to make from scratch and in a Chinese dish you want a Chinese stock, so say good bye to your chicken carcass, carrot, celery and onion and root around in the veg drawer for some garlic and spring onions.
Bones make a good stock but if you really want some flavour you have to get some meat in there too so I turn to pork ribs and chicken wings. There's also no substitute for that mouth feel of a bit of gelatin and nothing provides that like the pigs trotter. The fragrant ginger and sweet spring onion make a stock whose perfume is perfect for a pork mee or won ton soup and the three meats may push the price up but leave something deeply savoury that you won't leave a drop of behind.
Like any stock this will keep for a few days in the fridge but I tend to bag it up and get it in the freezer where it keeps pretty much indefinitely.
Chinese Chicken and Pork Stock
1kg chicken wings
750gr pork ribs
2 pigs trotters
4-5 spring onions
Take a cleaver and chop you wings in half and your ribs into 3 or 4 bits each, the main reason for this is to expose the marrow in the bones.
Crush the ginger and the spring onions then put everything into a stock pot with 6 litres of water.
Bring to the boil, turn down the heat and simmer for 2.5 to 3 hours, skimming any impurities from the surface as they rise.
I tend to get left with about 3 litres of well flavoured stock, and this is what you should aim for, but the intensity of your simmer may change this though so feel free to top up or reduce it down at the end.