Cantonese Essence Broth

1. Blanch the Meats

Start by bringing 8 quarts of water to a boil in a large stockpot. Add the pork neck bones, fresh ham, and quartered chicken, and let them boil for 3 minutes. This blanching process is crucial as it removes impurities from the meats, which you will see as scum forming on the water's surface. Once the time is up, pour off the water and rinse the meats under cold water. Make sure to wash and dry the stockpot before returning it to the stove.

2. Add Ingredients and Water

Place the blanched meats along with the Smithfield ham and ginger in the clean stockpot, and add 9 quarts of fresh water. Bringing this mixture to a boil will start the process of extracting all the rich flavors from the meats and ginger. Once it’s boiling, reduce the heat and let it simmer for 30 minutes, skimming off any residue that rises to the surface to maintain a clear broth.

3. Add Scallions and Salt

After 30 minutes, add the scallions, fried scallions, and salt, stirring them into the broth. Cover the pot and let it cook at a low boil for 5 hours. This long simmering time allows the flavors to meld beautifully, creating a rich and deep broth. Make sure to stir occasionally to prevent anything from sticking to the bottom of the pot.

4. Rest and Strain the Broth

When the 5 hours are up, turn off the heat and keep the pot covered, letting it rest for 30 minutes. This resting time helps the flavors to settle and the broth to cool slightly. Finally, strain the broth into clean containers using a fine-mesh strainer. This step removes all the solids, leaving you with a pure, clear broth. You can refrigerate the broth for up to 4 days or freeze it for up to 3 months. Once refrigerated, a thin layer of fat will solidify on the surface, which can easily be removed before reheating.