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)

[mawpow]

My favorite thing about this channels is that the measurements for the ingredients for recipes are just vibes.

[MadeWithLau]

#WWDLD (what would daddy lau do?) THANKS FOR THE SHOUTOUT!

[kiltedcripple]

"If Daddy Lau says it's 8 minutes, it's 8 minutes" right on brother, that channel is absolute delight and yeah, his instincts are spot every time I've tried one of their recipes

[BexEvans]

Love the Daddy Lau reference! Made with Lau is one of my fav cooking channels! Your cooking is always amazing but Daddy Lau is a master and I love his steamed eggs!

[apexalexr]

I love that you add details like the aesthetic egg straining and don't just omit it. It really gives us the choice of whether we want to do the step or not. I feel like a lot of these steps are lost when kids like me didn't learn the recipe from there parents, and eventually we don't know how to make it the old way at all. Thanks love the videos.

[zalibecquerel]

Thank you so much for this video. I'm nowhere as good as this, I've maybe done this 10 times, but I've noted the following in a limited number of trials (your mileage may vary):
1) In an instant pot, using unblanched chicken bones and necks, scallions and ginger, 90 minutes at high pressure (and natural release) resulted in a clear stock, 120 minutes resulted in slight cloudiness. No difference in flavour.

2) I love the tip about not pressure-cooking the spices (especially goji berries, red dates, dried yam etc). When I switched from boiling to pressure cooking, I did indeed notice a milder flavour from the aromatics. I didn't put the pieces together until just now.

3) I've had success reducing and freezing the base stock. My ratio: A 5.7L Instant Pot producing 3L of liquid, Boiled down to 1L in an instant pot, then reduced to 300 mL in a smaller saucepan on the stove (so, a 10:1 reduction), then frozen in a large ice-cube tray (1 cube represents 500 mL original stock). Result "Good enough" (maybe 80% of the flavour kept)... but so convenient!

Thanks for the video! I have a bit of stock in my freezer, eggs, and a rice cooker with a stemer. Guess what's for lunch!

[djj]

A quick modern take that can command the respect of the older generation. My granny may be smacking me on the head, but I respect this technique. thank you. Spellcheck saved me. :) More pls

[davidgardner]

I just quickly made steamed eggs for the first time and they are absolutely incredible, possibly my new favorite food, thank you so much Jon without people sharing thier cultures like you I would never find out about recipes like this!

[ronald]

This stock will taste absolute amazing with dumplings

[FunctionallyLiteratePerson]

I never thought about making it in a pressure cooker, I might want to try making it now 😅

Also, a slightly smokey superior stock sounds nice..

And hey, I check with daddy Lau's recipes too haha

[summerwindom]

Jon, just made this stock this weekend after getting all the ingredients together except for the ham used a smoky sweet Thai sausage instead. (Found the ham online and order it for my next batch)This was the best stock I have ever tasted let alone made myself! You are an incredible cook and an excellent teacher. Now onto steamed eggs which I have made before and loved but I suspect this will be in the stratosphere in terms of flavor. Thank for this channel is one of my favorites and love Daddy Lau too!!😮😊

[charpkun]

Ive watch a few of your vids. But this is the first one i felt needed to be watched from start to finish.

[jameshaulenbeek]

That's wonderful! I've never had steamed eggs...I need to try this now.

[CD-cyxx]

How else just love the simplicity of these beautiful videos ? Super Si Fou (teacher) giving learning in ASMR way ! I love this chanel :-)

[ayy]

You should try making the steamed eggs in the Instant Pot - they come out silky smooth and without any bubbles because of the pressure.

[rayl]

Have you considered making a version of hogs head cheese with the left over meats you boiled first? I just love your videos! Between you and made with lau my Chinese cooking has grown exponentially so thanks for that!

[Knightowl]

I’m impressed by the receding electrical tower. That’s awesome

[phlave]

Hey, I just found your channel, and I'm learning so much! I feel like I can share something as well, though: bayleaf can be used much more sparingly is you break up the leaves, as its essential oils can leak out much better, so if you want to basically double their effect, just break them in half, or more parts for an even stronger flavor.

[jordanbabcock]

First video if yours I have watched. Tou referenced Lau to make sure you were correct... Daddy Lau is my Cantonese cuisine teacher. Immediate subscription because you are willing to be wrong and correct/self check yourself. Excellent video and presentation!

[jayphleming]

I will never make this, but watching the video is so good I cannot miss it. Thanks.