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The Best Way to Store Homemade Stock
A versatile, meat‑focused stock made from chicken and pork bones, reduced for concentration, and enriched with rendered chicken schmaltz. Stored in innovative freezable compartment bags, it’s ready to melt and dilute for soups, sauces, and stir‑fries in minutes.
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Cost Breakdown
Critical Success Points
- • Simmer gently for 4 hours
- • Reduce stock by half
- • Refrigerate overnight to set gelatin
- • Skim and collect schmaltz
- • Portion into compartment bags and freeze
Safety Warnings
- • Handle hot stock with oven mitts to avoid burns
- • Steam can cause scalds when lifting the lid
- • Microwave liquids can superheat; stir before removing
Frequently Asked Questions
Everything you need to know about this recipe
What is the cultural significance and history of neutral chicken‑pork stock in Chinese cuisine?
In Chinese cooking, a clear, gelatin‑rich stock (often called "tang") forms the foundation of many soups, sauces, and braised dishes. Historically, chefs used whatever meat was available—chicken and pork being the most common—to create a versatile base that could be adapted to regional styles from Cantonese to Sichuan.
What are the traditional regional variations of stock in Chinese cuisine?
Cantonese stock often includes dried scallops and ginger for sweetness, while Sichuan stock may feature peppercorns and star anise for heat. Northern Chinese stocks sometimes add beef bones for deeper flavor. This neutral version omits aromatics to stay universally adaptable.
How is chicken‑pork stock traditionally served in Chinese households?
It is usually served as a clear soup base, poured over noodles, or used to finish stir‑fried vegetables. In banquet settings, the stock is reduced further to make glossy sauces that coat meat and seafood.
What occasions or celebrations is stock commonly used for in Chinese culture?
Stock is essential for holiday feasts such as Chinese New Year, where it enriches dishes like dumpling fillings, braised meats, and longevity noodles, symbolizing prosperity and nourishment.
What other Chinese dishes pair well with this neutral stock?
It pairs beautifully with wonton soup, hot‑and‑sour soup, braised pork belly, steamed fish with ginger‑scallion sauce, and vegetable stir‑fries that need a subtle umami boost.
What are the most common mistakes to avoid when making this chicken‑pork stock?
Common errors include letting the pot boil vigorously, which makes the stock cloudy, and removing the bones too early, which reduces gelatin extraction. Also, skimming too aggressively can strip flavor.
Why does this recipe reduce the stock by half instead of clarifying it?
Reducing concentrates flavor and gelatin, making the stock easy to store in small portions. Clarifying aims for crystal‑clear broth, which isn’t necessary for everyday home cooking and adds extra steps.
Can I make this stock ahead of time and how should I store it?
Yes. After straining, chill the stock overnight, skim the solidified fat, then freeze the concentrated liquid in the compartment bags. It keeps up to three months in the freezer and five days in the refrigerator.
What texture and appearance should I look for when the stock is ready?
The cooled stock should be a firm, jelly‑like block with a clear amber hue. When melted, it should be smooth and slightly viscous, indicating good gelatin content.
What does the YouTube channel Chinese Cooking Demystified specialize in?
The YouTube channel Chinese Cooking Demystified focuses on practical, technique‑driven Chinese cooking tutorials, breaking down traditional recipes and modern kitchen hacks for home cooks worldwide.
How does the YouTube channel Chinese Cooking Demystified’s approach to stock making differ from other Chinese cooking channels?
Chinese Cooking Demystified emphasizes a neutral, universally usable stock without regional aromatics, and introduces the innovative freezable compartment bag system for easy portioning—features rarely highlighted by other channels.
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