As it says, this stock is perfect for braising Chinese greens such as mei quin and other choys. It makes a great base for noodle soups with vegetables, and shiitake mushrooms pair with this quite well. This recipe makes 1 quart, which is more than most dishes call for, but this freezes well and is great for turning leftovers and a packet of quick ramen into something really good without using those little flavor packets full of who knows what. You can freeze this in ice-cube trays and pull out what you need as you go. Use a couple cubes as a base with water for quick soups.
INGREDIENTS:
4 cups light bodied chicken stock (Home made preferred, but boxed works well) ½ to 1 cup* chopped smoky ham scraps, around ½ inch pieces, such as the skin, edge, or meat from around the bone, or just cut the edge off a ham steak along with some meat ½ medium white or yellow onion (around 1 cup), sliced thinly into half-moons ½ to ¾ inch of ginger root, peeled and thinly sliced into coins 3 cloves garlic, peeled and sliced 1 tablespoon soy sauce 10 whole peppercorns, gently cracked with the side of a knife or pan bottomMETHOD:
Over medium heat, heat the stock in a pot large enough to hold it and the rest of the stuff with a little room. Bring it to a gentle simmer.
Add the ham to the simmering stock, and wait for it to return to a simmer. As it does so, skim off any foam that surfaces.
When the stock is simmering and no more foam rises, add the rest of the ingredients. Adjust the heat to a gentle simmer and cook for 20 to 30 minutes, or until the stock has a nice smoky flavor without being overpowering. It should have a clean taste with a nice lightly smoky aroma and taste, without being “hot” from the ginger and garlic.
Strain through a fine mesh strainer and cool. Refrigerate or freeze, and use as needed.
Chef’s Notes:
If you are using this for something with shiitake mushrooms, or you have a few stems from trimming some shiitakes, put 3-4 into the pot. The idea is to add an extra bit of “umami” without making the stock about shiitake mushrooms. If you wish to make it more shiitake-centric, add more stems. They will quickly infuse the stock.
Yield: Around 1 quart
Source: Chef Andrew E Cohen
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