SOUP: This is very thick stock that can be used to make other soups and dishes that require a strong & flavourful base in which to cook relatively tasteless but expensive ingredients like sharks fins and other delicacies from the sea.

CHINESE THICK SOUP STOCK: 濃上楊

 

 

 

1½ lbs. pork ribs                                                         

2-3 oz. dried scallop****                                           

3 chicken backs or chicken thighs and legs                

4-6 cups water

1 tbsp. cooking oil                                                      

salt to taste

 

 

 

Soak dried scallop in 1 cup water for 30 minutes to soften.

 

Cut chicken pieces and ribs into large pieces. In a large heavy saucepan, heat oil over high heat until very hot. Add ribs and chicken pieces and cook until no longer pink. Drain off fat from pan.

 

Add water together with dry scallop and soaking liquid to pan. Bring to a boil, then cover and cook at medium-low heat for 2 hours. Add salt to taste to season lightly, if necessary.

 

Strain and skim off fat. Thick stock is now ready for use in making shark’s fin soup or in other recipe calling for rich heavy stock.

 

 

 

****Ham bones can be used to substitute for dried scallop. Make sure it is lean. Adjust amount of salt to be added accordingly.****