Advanced Stock: Bone Broth

Gao Tang: Gutou Tang (高汤：骨头汤)

A thick, creamy Bone Broth is the perfect base for noodles as a nutrient rich soup that combines well with the salty, umami, fragrant, and spicy elements common to Sichuan cuisine.

Advanced Stock is a must for classic noodle dishes such as Red Braised Beef Noodles (红烧牛肉面), Minced Pork Noodles (臊子面), and Sour Spicy Glass Noodles (酸辣粉). While the flavor is simple, the quality is exceptional. This Stock provides richness and texture, combining with delicious sauces, usually from meat, that provide the salty, umami flavors.

Is this stock or is this a broth?

That’s a somewhat difficult question to answer. A stock is made from bones whereas a broth is made from meat. So, a stock is usually thick and creamy, while a broth is usually thinner but slightly more flavorful. However, Advanced Stock is also called Bone Broth (骨头汤) and has elements of both a stock and a broth. It’s thick and creamy like a stock because of the bones, but also has a rich flavor similar to a broth because of the meat. Its versatility has also given it the name Fresh Stock (鲜汤), implying it’s regularly made.

If you have ever tried Tonkotsu (Pork Bone) Ramen from a Japanese restaurant, you’ve had the Japanese version of this stock. While slightly different in flavor and texture, many of the concepts, techniques, and processes are virtually the same. This knowledge gives you a bit more freedom in selecting the types of bones. Want the stock to be a bit thicker? Add some chopped up pieces of pig’s feet in place of the back bones or several chicken feet instead of the chicken body. Want a meatier flavor? Use 2 large chicken legs and thighs instead of the chicken body.

(When using substitutions, try to keep the overall weight the same around 500 grams for each item and about 1.5 kg total).

Prep Time: 10 min

Cook Time: 8 hrs

Total Time: 8 hrs 10 min

Serving: 4 people

Ingredients

5 Back Bones with Meat (背骨; About 500 grams)
1 large Pork Femur with Meat (大棒骨; About 500 grams)
1 Chicken Body (Breasts, Wings, and Thighs Removed; About 500 grams)

1/4 cup Shaoxing Rice Wine

Aromatics
2 4-inch white stalks of Scallion (香葱) OR 1 4-inch white stalk of Big Scallion (大葱)
1 4-inch block of Ginger
1 Star Anise
1 Bay Leaf
1 tsp. Green Sichuan Peppercorns

Directions

1.) Wash off the Bones (Back Bones, Femur, and Chicken Body) and place them in a large pot. Fill the pot with water and bring it to a boil. As the Water boils, skim off all the scum that rises to the surface.

2.) Once the majority of the scum has been removed, transfer all the Bones to a large bowl filled with water. Wash off the Bones, place them in a clean soup pot, and cover with water.

(The amount of water should be about 5 liters, and this will reduce to about 3 liters during the cooking process. Add more water as necessary to keep the soup at about 3 liters).

3.) Add the Shaoxing Rice Wine and Aromatics (Scallion, Ginger, Star Anise, Bay Leaf, and Sichuan Pepper) to the pot.

(Slice the Ginger or smash it with the palm of your hand before adding it to the pot).

4.) Heat the pot on high until boiling, then reduce the heat, and simmer for 1 hour. After 1 hour, remove the Scallion and large pieces of Ginger.

5.) Continue to simmer the Bones for about 7 hours, stirring from time to time, until a rich, creamy white broth develops full of collagen and nutrients. The meat will break down during this process and separate from the bones into stringy bits of shredded meat.

6.) Once the stock is finished, pour it through a mesh sieve to strain out all of the bones, the remaining Aromatics, and any scraps of meat. Remove the large bones from the sieve and use the back of a ladle or a large spoon to press firmly against the meat, squeezing out any stock trapped in the meat.

(The meat will hold a lot of flavorful stock so don’t skip this step.)

The Advanced Stock is now ready. It can be cooled and stored in the fridge or freezer. Be aware that as the stock cools, a thick layer of gelatin will form on top. So, if cooled, heat up the stock and mix it before using.

 

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