Cantonese Master Stock (Seung Tong)

1. Blanch the Meats

To begin, take a large stockpot and fill it with 8 quarts of water. Add the pork neck bones, fresh ham, and quartered chicken to the pot. Bring the water to a rolling boil. Let it boil for 3 minutes. During this time, you will notice the water becoming cloudy. This step is essential as it removes impurities and excess blood from the meats. Once done, carefully drain the pot and rinse the meats under cold running water to clean off any remaining scum.

2. Prepare the Stock

After the meats are blanched and cleaned, return them to the now-empty stockpot. Add the Smithfield ham pieces and the lightly smashed ginger to the pot. Pour in 9 quarts of fresh water. Bring this mixture to a boil over high heat. Once it reaches a boil, reduce the heat and let it cook for 30 minutes, skimming off any foam or residue that rises to the surface.

3. Simmer the Stock

Next, add the halved scallions, fried scallions, and salt to the pot. Reduce the heat to maintain a gentle simmer. Let the stock cook uncovered for 5 hours. This slow and steady simmer allows the flavors to deeply infuse into the stock, creating a rich and aromatic base. Occasionally skim the surface to remove any impurities that float up.

4. Rest and Strain the Stock

Once the stock has simmered for 5 hours, turn off the heat and let it rest for about 30 minutes. This resting period allows the flavors to settle and makes straining easier. After resting, strain the stock through a fine-mesh strainer into clean containers, ensuring you catch all the solids.

5. Cool and Store the Stock

Finally, let the stock cool to room temperature before refrigerating or freezing. In the refrigerator, the stock will keep for up to 4 days, while in the freezer it will last up to 3 months. You may notice a thin layer of fat forming on the surface once it cools; this can be removed before using the stock if desired.