Clear Stock (清湯)
Clear Stock can be made from many different kinds of bone. Use fresh uncooked chicken, pork, beef or lamb bones. The method and aromatics are the same.
- 2 lbs. chicken bones pork bones, beef bones or lamb bones
- 1 piece fresh ginger root about 2 inches long sliced into thick pieces
- 4 scallions cut into 2-inch length pieces
- 1 cup Shaoxing cooking wine (紹興料酒)
- 8 cups water
Always start with cold water when making clear stock. Put all the ingredients in a large stockpot over high heat until the water starts to boil. Immediately reduce the heat to low so the liquid is just barely simmering. Skim off the scum that forms on top of the liquid. Continue until there is no more scum. Simmer covered for about three hours.
The stock will become very clear at the end. Use cooking tongs to remove the solid ingredients. Then strain the stock through a cheesecloth or very fine sieve. You can now use this stock for any dish that calls for a clear stock.