Chinese Meat Broth (高汤)

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高汤 (Gao Tang)

In traditional Chinese cuisine, especially in restaurants, the meat stock (高汤) is almost indispensable for making all kinds of dishes. The stock could be made of different types of trimmed bones or meat.

I decided to make it at home using pork neck bone and chicken leg quarter. The resulted broth is so rich, soothing and delicious. It can be served alone or used as a base for all kinds of soup or stew. For example, this Pork Slices Soup with Bok Choy can be made within 10 minutes if you have this broth ready!

For more fun cooking ideas, see Recipes by Category.

Ingredients
  • 4 lb. pork neck bone
  • 2 chicken leg quarters
  • Salt for marinate
  • A dozen slices of ginger
  • 2 green onion (why buy from store? grow your own green onion)
Preparation Time: 30 minutes (with overnight marinating for the best result)
Cooking Time: 4 hours
Servings: 4

Cooking Steps
1. Get 2 chicken leg quarters, marinate with 2% salt overnight in the fridge. The salt will add flavor to the chicken meat and make it tender.
2. Add half pot of water to a large cooking pot, boil, then add 4 lb. pork neck bones. Boil and simmer for 10-15 minutes or until the bones are fully cooked.

Tip:
  •  Keep the pot uncovered to avoid the spill, pork bones will have lots of foams and bloods coming out.
3. Place the pot under running cold water, discard the stock, rinse clean the pork bones under running water, remove bone chips, foams and blood.

Tip:
  • Pork bones usually have strong blood smell, simmering the bone first, then rinsing clean the bone will help to cut down the smell.
4. Clean the pot, add half pot of water, place the pork neck bone back, add a dozen slices of ginger, 2 coarse chopped green onion, boil.
5. Rinse clean 2 chicken leg quarters, cut into the joints to have smaller chunks, add the chicken meat to the pot, boil, remove foams, then cover and simmer for 3-4 hours.
6. Take out the pork neck bone and chicken meat and serve it in soy sauce for more flavor. Soup can be served alone, with a sprinkle of salt.
7. Cool the broth in room temperature, then place in the fridge overnight. The fat will float to the top, use a spoon to skim the fat. Store the stock in fridge for a week, or for longer storage time, simply pack it in a sealed container and freeze it.


 

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