How to Cook Chinese Superior Stock and Ginger Scallion Oil

Music: Maf Homework by Phorhead

Sorry about the weird VoiceOver, I'm recording from a crazy airbnb in Puerto Rico right now on a travel mic so everything is thin and echo-y.

Ingredients

Meats

Pork Neck Bones
Stewing Hen

Cured Meats

Chinese salted pork (you may use a salted (not smoked) ham hock
Jinhua ham (you can use the bone of a really high end ham)

Aromatics
Both roasted and raw ginger and scallions
handful of white pepper

Directions

"Wash" your meat by getting all the proteins that make broth scum out by bringing the raw meats to a boil form room temp and boil for about 3 minutes.

Drain out the water and wash out the pot, you may wash the meat further under cold tap water to ensure all the bits are removed.

place back into a pot of cold water along with the cured meats and aromatics

bring that up to a simmer, only as much as some small bubble every now and then and keep it at that temperature for 5 hours.

at the 4:30 mark add in either a handful of dried shrimp or scallops or your dried fish and allow to cook further for another 30 minutes.

Once done remove from the stock and strain out

Portion as needed and use as a stock for your best dishes and broths.

Ginger Scallion oil

5 large peeled thumb pieces of ginger (finely chopped or run through a food processor)
15-17 stalks of fresh and firm scallions, thinly sliced

1 qt of neutral oil like avocado, peanut, or tea seed oil

Salt and msg

Directions

Chop your ginger and slice your scallions and mix in a large metal bowl, add in some salt and a pinch of msg and mix well

Bring your oil to 350ºF - 375ºf and pour it over the aromatics making sure everything is covered in the hot oil

Stores in the fridge for 3 weeks, maybe more