Superior Stock: Your Newest Secret Ingredient

Revisiting this recipe in my new format. A little more instruction and explanation to what’s honestly a hack to a gourmet Chinese ingredient.

Superior stock is what makes Cantonese dishes like shark fin soup and lion's head meatballs taste luxurious. If you've ever wondered why restaurant cooking is so good, superior stock is likely one of those reasons. It's often the signature behind every good chef's flavor profile. It's notoriously time consuming to make, but by using an automatic pressure cooker, you can simplify the process and get to its magic faster.


0:00 - Intro
5:42 - Ingredients
7:05 - Cooking The Stock
9:52 - Straining The Stock’s Solids From The Liquids
12:11 - Adding Seafood and Aromatics to Your Stock
15:20 - Quick Steamed Eggs
19:27 - Strain Your Seafood and Aromatics From Your Stock
22:38 - Reveal / Outro

Ingredients:
Beef Tendon (optional)
Chinese Salted Pork
Jinhua Ham
Pork Neck Bones
Stewing Hen
Water

Bay Leaf
Green Onion
Ginger
Scallops
Shrimp
Star anise

A Dish You Can Cook Using The Superior Stock:

Steamed Eggs:
4 Eggs
Superior Stock
Rice (Optional)