Three Chinese Stocks - Simple Home-style, Cantonese Superior, and Shandong Consommé
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- Опубликовано: 13 май 2018
- A video that should've been put out a long time ago :) Stocks are a building block in cooking, and Chinese cuisine's no different. We wanted to teach you three different stocks that could perhaps be thought of as differing 'grades': a basic home-style stock using scraps (Maotang), a fancier Cantonese sort (Shangtang), and lastly a really cool clarified soup from Shandong (Diaotang).
Now, I know that perhaps depending on your definition of 'stock', these could perhaps be better thought of as broths as they contain meat in addition to bones. We chose to translate it as 'stock' mostly because of how they're used, and also because many people think of broths as something that's seasoned.
Detailed written recipe over here on /r/cooking:
/ recipes_an_introductio...
Outro Music: "Add And" by Broke For Free
/ broke-for-free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too! 
Хобби
This is one of those recipes that give justice to the word demystified. The pork and chicken paste absorbing impurities is indeed a revelation.
@@newvillagefilms Clarify using egg white. Strain stock, return to pot and bring to boil. Add two egg whites mixed with a bit of water and stir. Remove pot from heat, allow to stand a bit, strain stock. Voilà--clear stock. Infinitely less fussy method than the one depicted.
@@arthurboehm I wasn't aware that this is a competition...
@@nguyenvanduy247 It isn't. Offering an alternative and--yes--easier method. People are free to try my method or not.
In my opinion, that part of the process was a wast of time and ingredients. I bet it would have tasted so good even without that step
This is the same as a raft in French cooking. Only really useful if you intend to make a clear stock, if not you don't need to worry about doing it.
I absolutely love you folks! I am an old [73] retired USAF First Sergeant (and former Chinese interpreter) who has spent a few years in the Far East (lo those 35 years ago). I have maintained my fluency in the language and even tutor some young folks from time to time. I really appreciate your format; especially your correct pronunciation of the Chinese and your knowledge of the various regions and the styles of cuisines therein. Many thanks to you both!
Where were you deployed sir?
yes sir!
It’s impressive to keep fluency. I knew a man who became fluent, and even studied ancient Chinese literature in college, but lost it after years of disuse.
Appreciate the reply, Mr Xiao. Chinese came very easily to me, thus I stayed with it for the rest of my life [whatever that may be]
Although the web is huge, you two stand out delivering a verifiable rendering of established dishes.
Cheers :)
A few notes:
1. I know, I know. Whenever there’s any sort of Chinese stock video there’s always that contingent of people that get up in arms over the definition ‘stocks vs broths’. I know that broths are defined by their having meat in them, so technically I suppose this could be ‘Chinese broths 101’. We translate em as stocks because they often have a similar *function* as stocks in Western cooking.
2. So this’s obviously just a introduction. There’s a mountain of different soups and stocks in Chinese cooking, and they can vary greatly by region and household.
3. I know that that Shandong Diaotang was a bit intense for a video that’s ostensibly a ‘101’ kinda thing. My bad, I just thought it was really cool. The taste’s absolutely incredible too, it interestingly has a noticeable umami aftertaste… like, almost as if you’re drinking some Japanese dashi. I have precisely zero clue why that would be (it picks up the glutamate-like taste after infusing it with the ground meat) and maybe we’re just… going crazy or something.
4. If you’re drinking these guys as soup, the Shandong diaotang doesn’t need to be seasoned (maybe a touch of salt). For the Cantonese shangtang, a little sugar and the tiniest touch of salt is enough (the Jinhua ham is already a little salty). For the basic homestyle one, season with a little salt and sugar, and the tiniest bit of MSG and Shaoxing wine (Huadiao variety).
5. On that note, some people do add aromatics and wine to that basic homestyle one. If you want, add in about ~2 inches of ginger, a couple ~3 inch sections of leek, and a tablespoon of Shaoxing wine (Huadiao variety) after its come up to a boil.
6. So for pork floss, we had about 500 grams of lean and seasoned it with about ½ tbsp of salt, 2 tbsp of sugar, and 1 tbsp of soy sauce. That process actually tastes a bit, we just didn’t want this video to run too long. Also, if you wanted to make pork floss specifically from scratch (instead of making it with soup leftovers), you’d cut it into 1-2 inch pieces and cook it for an hour or so in water that has some Shaoxing wine (liaojiu cooking wine variety is ok), ginger, and either leek or scallions.
Lastly, you might’ve noticed the ads on the videos now. We actually applied for the RUclips partnership program like a half a year back when the stir-fried vegetable video started getting a bunch of views, and it’s been a while. I didn’t see the point of ads when it’d just be pocket change, but as of right now its… kinda hard to turn down an amount that’d be like half our rent.
If you don’t like ads, feel free to just block em, doesn't hurt our feelings lol. I use ABP too - the way I personally sort it is that I set it to whitelist the RUclips channels I’m subscribed to.
Chinese Cooking Demystified
Comment #2 (sorry it should have all been in one post.)
Wonderful explanation of the world of stock/broth. I don't think a lot of folks care what it's called tbh as long as it tastes good! Cheffy folks might, not home cooks like me. I love that pork is used because here in Canada I've neither heard nor seen pork broth used as the basis for recipes. Chicken broth is used for pork based soups. It's ok but certainly not as good. It changes the flavour profile. Chicken/turkey and beef only. I've made pork broth often and we love it. Though I've not thought to use the aromatics you suggested. Thank you.
You're opening a whole new world of cooking with many of the same ingredients as we use here, except in different ways. Love it!
Jenn 💖 in Canada 🍁
Congrats on getting on the RUclips partnership program! Out of any RUclips channels you guys definitely deserve the money!
Thanks for your videos I love them. You was my first Chinese channel and I have still at home doban jan after I bought 3 kg pack of it. Since then I spent most of it but never regret of purchase. Similarly to with vine. You give inspiration to many of people and teach them to cook like they visit restaurants and your personal addition and passion is what very stick in minds of others. I like you.
+Peter Vlčko Thanks for the kind words man, really means alot... always enjoy chatting with ya. Chinese food's been our obsession for a while, it's absolutely unbelievable how deep this hole goes lol.
+Balala Cheers, thanks! I think it might be my time on Reddit that's always made me a bit uneasy on ads, we can promise no real change in content :)
This is the good stuff here. Instruction on these techniques and base recipes are the difference between really true fine cuisine and just celebrity fun cooking. I much prefer this sort of serious in-depth approach. I am hooked on this channel now and I think I am going to be doing Chinese style dishes every day for the rest of the year.
Yeah I agree. IMO, in the end, cooking videos can be either education or entertainment. You can have fun, well paced educational stuff like "Food Wishes" and smart, interesting entertainment like "It's Alive with Brad"... but at the end of the day it's one of those two categories. Food Network's all about entertainment nowadays, but luckily RUclips's come in and filled the gap :)
What would be heaven for me is an alliance of channels like this one for all of the great cuisines of the world! Chinese/Cantonese, Korean, Japanese, Filipino, Vietnamese, Thai, Indonesian, South Indian, North Indian, Persian, Greek, Turkish, Lebanese, Moroccan, Spanish, French, Italian, German, Scandinavian, Russian, Central Asian, Polynesian, Mexican, Brazilian, Caribbean, West African, Ethiopian. I think couples cooking together in all of these different cuisines would be very compelling viewing and a great service to the whole world. It could be called "The Demystified" network.
Andy B I don't think that would be feasible to get people, couples on top of that, from different nations to work together on one channel like that is kind of impossible but imo with RUclips there isn't the need for such a channel anyway, since with RUclips you can just pick and choose.
I guess I was thinking more along the lines that other people around the world would see this and emulate it.
I see... I think that could definitely happen! RUclips is an inspiring place to be (well parts of it ^^)
exceptionally well done! You remind me of Alton Brown Good eats! He tells the science behind why you are doing certain steps!
Alton Brown is awesome. Grew up with that sort of classic food network stuff... luckily Kenji's kinda taken Alton's baton. Looking forward to the return of Good Eats though, his Hot Ones interview maybe strangely got me a little hyped haha
Pig Floss (or Pork Floss) may sound gross but it is actually super delicious and goes well as a topping on butter and toast and as a snack on its own!
I never understand why people call it pork "floss" lol. I personally prefer to call them dried shredded pork or something to that extent. It also makes more sense that way imo.
It goes great with avocado toast
@@frankyu553 Exactly, most people are happy to eat beef jerky.
Yes! I am so glad someone finally got around to doing this sort of channel. Excellent video and explanation of the various stocks. Plus I love that you show how to make pork floss from the leftover meat. I always wondered how that was made.
great filming, super informative and never too much! i can only imagine how much work you two put into these videos, thanks a lot
I keep coming back and back to this video and the wow factor never goes away. Thanks for sharing your expertise, talent, consistency and will. Much love from (somewhere I can hardly get most of the stuff you have) Argentina. Keep it up, you make my quarantine feel less stressful.
Thanks for your great content, I enjoyed every video you posted so far! Your videos got me into Chinese cuisine. Fish fragrant eggplant had become one of my favourite dishes by now...
Never I got that crystal clear stock.
Gonna try it soon!
Thanks, this is truly a helpful video
The way you illuminate technical aspects of cooking sets your content apart from so many others. Could you show us some double boiled soups next time?
I love some double boiled soups. But maybe the next soup recipe will be a month or two later since we just did three soups. :)
Thank you! Stock is such important basic ingredient for Chinese food!
This in depth info is truly helpful for us homemakers. Thanks a lot. ;)
Love these straightforward technique videos.
Cheers! Yeah we're gunna try our best to toss out some fundamentals monthly :)
Chinese Cooking Demystified that's amazing :-). Keep doing what you're doing. I've learned more of what i needed in a few months of visiting your channel then in 20 years of cooking shows and cook books. Thank you.
Great video again! Thanks!
I'd be super interested to see a video on your hardware! Woks, sauce pans (that light teal one looks so cool!), the stove burner you use etc etc etc. anything you think would be important to have to tackle good regional cuisines.
Fabulous recipes!!!!! ⭐️⭐️⭐️⭐️⭐️
Excellent, I made the Cantonese superior and it worked exceptional well, the result is a aromatic clear stock without any need for clarification, I will still do the meat paste to infuse even more flavour. Perfect also for making a quick egg drop soup which my wife Jen loves so much.
Great video!
i love this channel
Trust the process!! I really like the lean meat cleanse method. I was going to ask if you ever thought about using the western eggwhite consomme method instead but the way you dipped the chicken/pork cheesecloth back into the broth was so smart. I bet many american chefs may attempt this method after seeing this.
Haha yeah, and this method of clarification's just *so* much less finicky than the Western method. I've fucked up like an embarrassing number of times using that egg white raft. I think the French method makes things a little clearer in the end, but the Chinese method wins on ease and taste :)
I think many great French chefs would do that if they knew that it worked. Those are some mighty clear stocks.
That was one of the Best stock videos I've seen in a long time.
Cheers, appreciated :)
my favorite stock video is the one where waves crash on a beach for an hour
My mind is blown by this cooking
I love you guys
Great vid Chris , Steph. As always great content. Love these mother stocks. A question on what do you do with the protein after it absorbed the clouded stock impurities. Did you make that into floss or toss it. I seem to remember that the French stocks would just toss them but I always thought that was wasteful and not in keeping with how thrifty kitchens are especially with something as expensive as protein.
Google is your friend. I looked it up on CHOWHOUND. Here was one reply -
From Francoise-
No prob! It was a series of pork additions/subtraction in steps, over one day. Here was the process:
I had the remains of a whole roast pig from a previous party (hooray!), stripped of bones and larger pieces of connective tissue, etc. Simmered that all day with herbs, garlic and a couple of gallons of water to make a (very cloudy but delicious) broth.
Broke my pork down into yummy, tender shreds (have been making simple, but delicious, bbq pulled pork sandwiches with it this week -- soft onion bun, pork in vinegary sauce, slice of onion. Wow.)
Took resulting broth, and made raft (pound of lean ground pork, abt 1.5 c mirepoix, bay, sage, thyme, salt, pepper, 5 egg whites, fully combined -- NO shells) and added it to broth, brought it to simmer in the way explained better by others above. After a couple of hours, carefully broke a large(er) hole in the raft and ladled the clear consomme out. Reveled in self-satisfaction.
Took resulting raft, (no new raw pork) and mixed seasoning to taste, then about 1c neutral breadcrumbs and two beaten eggs. This should make a beautiful, soft, porky filling. Used this to fill the perogies. (It made at least 3+dozen, maybe a few more).
For the meatballs, I added a bit more egg and crumbs so they would hold together, but they were still very soft. I formed and placed these on a cookie sheet and popped them in the freezer, but you could lower them into gently simmering broth (maybe what you just made?) right away.
If you don't have a whole pig, this would be a fun way to do a nice big shoulder, which you could then shred for sandwiches, and go from there. Or, a la David Lebovitz' recipe, chunk it and then fry for carnitas. Good luck! :-)
Thanks for the video, i really love learning about the fundamental like this. One question though, what do you mean by "using lean pork to absorb impurities" ? I thought the impurities come from the protein (including lean pork), which contain albumin, leftover blood. Its different than with french technique of using eggs as clarifying agent.
So as much as I'd like to, I couldn't actually find much on the science of what's actually going on here, unfortunately. So I can only share our own experience and such :)
Basically, bones cloud and lean meat clarifies. Blood, it should be noted, actually *clarifies* as well! In Cantonese cuisine, an old technique for clarifying a stock (akin to the Shandong method) was to add in fresh pork blood, let it coagulate and take it out.
I'd love an explanation too! Neither of us are chemists, we generally just research stuff and share what we've learned :)
Great content as always. Your research and passion for authenticity is always appreciated.
I’d like however to share a non-traditional modernist tip towards an easier and superior consommé. Simply freeze the stock whole and defrost slowly in your refrigerator over several layers of cheese cloth. This results in a crystal clear “consommé” without the need for messy flavor stealing traditional clarification techniques.
I heard about the ice-filtration method too, isn't that it also needs to melt some collegne in it before freezing it though?
Steph - Chinese Cooking Demystified If your stock has enough natural gelatin your good to go as is. If not, you can choose to introduce some flavorless gelatin or agar agar to help it along. Nevertheless this technique works quite remarkably. Only downside being the time it takes, which requires one to plan ahead for sure.
For your reference I found a video where Heston Blumenthal showcases this. Forward to around 14 minutes.
ruclips.net/video/XAZGQql9Dh4/видео.html
haha I like how you point and touch the pans even when you're doing the voiceover seperately.
OMG WOW thanks a love it 🤤🎊🥰💖😋
Hey I'm currently living in Sugar Land, Texas. BTW I love your channel and keep up the good work. Since USA is banned Jinhua ham, what will be a great substitution for JinHua Ham?
As a guy who grew up on German (G-ma), Cajun French (G-pa) and Southern US food, not using vegetables in a stock is such a departure for me, I'm absolutely going to make these.
Almost everything I eat or cook has mirepoix or Cajun trinity in it.
Wow, that must be a nice fusion cuisine in your home!
Hi I just made stock this morning. I would like to turn it into a master stock, like the restaurants that just add into the pot more and more ingredients. I've been reading that bacteria and botulism is killed by boiling for a considerable time. I have 2 questions.
Can I keep the stock on the stove (without refrigeration or freezing) and boil it every morning?
Or is refrigeration and / or freezing necessary every day?
I used chicken feet about 20 pcs and pork bone. This more to preparing Soup base dish such as Bak Kut Teh.
Love! Love! Love! this.
As usual~question.
Is there an equivalent of dashi stock made from sea vegetables? Or a veg stock that is particular to Chinese cooking?
I'm not vegetarian or vegan but do love a well made veg stock. Plus I'm always looking for new stock recipes because soup is literally my absolute favourite food!
And, of course, thank you for the shout out. First time I've ever seen my name attached to a video! Does that make me a star 🌟? 😂
Jenn 💖 in Canada 🍁
So yeah! Vegetable stocks in Chinese cooking are enormously varied - the one we like most is a base of soyabean sprouts, dried shiitake mushrooms, and a bit of kelp - you can also add napa cabbage and daikon in too.
As for the other comment, yeah, I dunno why Western stocks don't use pork. According to some, it seems like Westerners view pork as 'fatty' (which's weird, because it's often less fatty than chicken for stocks) or 'strong tasting' (also weird, because pork bones are *way* more mild than, say, beef). To be honest, I think it might just come down to the fact that in modern times... fresh pork's just relatively less common in USA/Canada - people love their ham, bacon, and Charcuterie but fresh pork doesn't quite feel like an every day meat like it is in Asia. Just my personal opinion, I dunno.
And re the shoutout, of course! Being a patron definitely make ya a producer ;)
Chinese Cooking Demystified
I'm honoured to help you Steph and Chris.
Also thank you for the information re: veg stock! I used to teach medical terminology. It was a very, very satisfying career.
Now I see you as my teachers. Both of you are great at explaining every step and its just as satisfying to learn new ingredients, techniques and the processes used, as teaching was for me.
You know you've hit something when people who follow you hit that notice the second they see it. Above all others.
You deserve to be uber proud of what you've created here!
Jenn 💖 in Canada 🍁
As for the stock method for vegetables, is it something along the lines of:
>put 100g each kelp and mushrooms into the bottom of a pot, add 8L of water, bring to a boil, and then simmer for an hour
>add chopped napa cabbage, cubed daikon and soybean sprouts
>cook for half an hour more
>strain w/ cheesecloth
Procrustes22
Cool! Thank you so much! I'm going to try most of these recipes for lighter tasting summer soups!
Jenn 💖 in Canada 🍁
@@ChineseCookingDemystified Maybe it's just tradition that has its origin in what the pig was being fed -- my granny taught me you cannot make stock with pork because it'll stink, though you do need a ham hock for peas soup.
Is there a way to use less water? Soak a couple times? Blanch once, toss water and then do the rest? Is the rinsing as important with pork and chicken in the USA?
Oh, the pig / pork floss. So good. I came here to watch how to make stock and came away on how to make my own pork floss.
How to do when storing the stock? If I keep it in the fridge, how long does it last? What about freezing it? Any more tips on how to use the stock for dishes as well? Love the channel!!
We personally keep in the fridge 2 or maybe 3 days, anything longer than that we'd freeze. There's many recipes we have that use water + stock concentrate (off the top of my head, Mapo Tofu and the most recent video)... totally use stock in place of that combination.
Chinese Cooking Demystified awesome, thank you so much!! :D
Great video and useful for those who want to make their own stock. When I don't have time to make stock from scratch I love to use Knorr stock cubes. They are easy to use and have good authentic flavours.
Lets Eat Malaysian Thank you! I thought I was the only one who used Knor cubes. How do you use them? I just drop it in as a cube and break it up when making noodles or vegetables.
I just cut off as much as I need, usually only 1/3 or 1/4 cube and drop it in to the dish when I am cooking.
Lets Eat Malaysian Thank you for your reply.
Sometimes I make a quick stock at the starting point when prepping a meal: use some dry shrimp or dry mushroom, add some ham or kelp, boil for 20 minutes and done, lol.
Steph - Chinese Cooking Demystified Thank you for the reply.
What do you do with leftovers meat from making the stock?
What books can you guys recommend for traditional chinese cooking? Doesn't matter from what region, everything's welcome :)
In English, I presume? Unfortunately most of the stuff we refer to is in Chinese, but I also own a couple books from Fuschia Dunlop (Land of Plenty and Revolutionary Cookbook). While we have our disagreements here and there, Land of Plenty's quite legit - Dunlop particulary shines when it comes to Sichuan street snacks.
Thanks for the answer. Yeah, i imagined most of your sources would be in chinese. Anyway have you heard of "Chinese Regional Cooking" by Deh-Ta Hsiung, if so, would you recommend it?
Keep up the great videos :)
Looked it up. His recipes seem pretty legit but at least from what I can find online he kinda handwaves alot of steps. I think it might be a good resource but it prolly wouldn't be my first choice for learning the cuisine.
Kian Lam Kho's Pheonix Claws and Jade Trees might be another one to look into. Blanked that I own that book too. Like Dunlop we'll quibble a bit here or there, but it's legit and I love his approach in that one.
Will check it out, thanks for the answer again
I’ve found all of Fuchsia Dunlop’s books to be extremely well researched and written, with very interesting back-stories and anecdotes and the recipes generally simple and easy to follow yet very authentic. She has a great blog too that has really good posts and you should also come across some very good writing online for The FT and other publications.
Yaaaaaaaas! Tang is Life!
Can i ask i want to know how to store stock without refrigerator? And how many days it can last before stock getting spoiled?
are there any good vegetarian chinese stocks?
In the fridge how long do these broths/stocks last?
Would you be willing to do a series on kosher (or at least kosher-style, meaning no pork or shellfish) versions of these recipes?
So there's tons of recipes on this channel that don't use pork or shellfish, but one issue you'll probably bump into is that of oyster sauce (for stock, just use the first homestyle stock recipe and only use chicken + a little breast meat). Luckily, working around dietary restrictions for kosher eating (provided you don't need certified stuff) is *way* easier than, say, vegetarian :)
To sub oyster sauce, use a 1/2 tbsp Taiwanese Thick Soy Sauce and a 1/2 tsp fish sauce. It's actually what we use in the Chow Mein vid, and has a really awesome taste if you use quality fish sauce. Assuming you go that route, stuff that should be kosher:
- Kung Pao Chicken
- Cantonese Steamed Chicken with Mushrooms
- Sichuan Dry Fried Green Beans (you can use beef)
- Coconut Steamed Eggs
- Vegetarian Fried Tofu with Soy Sauce
- Koushuiji, Sichuan Mouth Watering Chicken
- Dapanji Big Plate of Chicken (actually Halal as is)
- Shuizhu Chili Poached Beef
- Jianbing (cut the mystery meat or use a kosher frank)
- Dan Dan Noodles (use beef instead of pork)
- Cantonese Claypot Rice
- Yunnan Smashed Cucumber and Lime Salad
- Fish Fragrant Eggplant
- Whole Steamed Fish
- Laziji, Sichuan Spicy Chicken
- Chow Mein
- Mapo Tofu (Use beef instead of pork, beef's actually more proper)
For any of these recipes, feel free to ask us in the comments and we'll get back to ya. Some stuff rely on pork/shellfish so much that subbing em out would be super difficult (e.g. Siumai), but with many of em cutting out the pork/shellfish's easy enough! :)
I want to pay you guys for teaching so many things. Is there a paypal you guys use?
"trust the process" eyyyy
Come for consommé, stay for the pork floss. Both were excellent, many thanks.
I have egg laying hens , some are really old. I could use them to make some stocks!!!
Is there anyway to switch the pork to something else?
Ten minutes of running water is a lot of water down the drain IMO. What my family does is to boil pork bones and pork and as soon as it is boiled, pour out the water and the add water and start again, and the soup is clearer afterwards with less of the porky smell.
Hi, is there any plant based stock? How to make it? I'm from Indonesia and Chinese Food is my favorite meal. Thank you
1:34 what was sauce and dishes she mentions right after mapo tofu?
Great video -did they steal the outro music from binging with babish??
do u have suggestions for those who cannot eat pork?
Is it possible for you to make a video about porkfloss and how to use it? I would like to know more about it :D
They just showed a video at the end on how to make pork floss. It's used as toppings for bread or garnish for soups. One Singaporean bread company, breadtalk, sells breads topped with pork floss.
@@Layput Yeah :D But I meant a bit more detailled video :D What kind of soups/how to make it and so on :D I never heard of it before i watched the video and would like to know more about it ... ^^ :D
Many Tsingtaos died to bring us these wonderful recipes.
Is there no salt during boiling?
Wow
Can these be frozen into cubes and kept ?
Sure, of course!
I don't eat pork, and would not want any hidden forbidden ingredients. I am sure I can improvise where needed. as always excellent videos
Chicken will also do the trick, and old duck would do ALOT to replace the missing complexity you can get your hands on one!
to be fair viet stocks do include a simmilar spread of aromatics as western stocks, because of the french influence.
This is really good detailed information and very well produced. I’m going to subscribe to learn even more about one of my favourite cuisines.
I am not in any way doubting the traditional methodology you describe, but in the modern western home kitchen it is not necessary or even appropriate to wash raw meat in a sink like this. Health authorities will tell you not to do it - you can spread germs from a raw chicken (otherwise killed in cooking) around your kitchen for example, so they inadvertently get into raw food like salads and onto towels and dishcloths that get wiped on tables, work surfaces and cutlery.
But even if you don’t take these sometimes over-cautious health warnings very seriously, the old Chinese step of “washing to remove impurities” may have made sense when there was some dirt on your inexpertly slaughtered meat from a street seller, but in the usual modern supermarket context, it is regarded as having no impact at all on the finished dish. You actually remove hardly anything that is not already all throughout the meat anyway. It is a traditional practice with ancient roots related more to Chinese medicine than cooking (the two are traditionally intertwined), but in this case it has no logical scientific basis. While I respect the practice from a cultural standpoint, and support any culturally Chinese people continuing to do it, I just wouldn’t do it in my own Australian home kitchen.
Yeah, really depends on the meat you got. Sometimes we'd have pork hair stick on it, so better give it a rinse anyway.
Special guest star: big old bottle of Qingdao!
Bro ive been to Qingdao it was scary 😂
Why lean meat absorbs impurity?
Idk which stock i had but i ordered a noodle soup in China and it basically tasted like water lol not surprising as Chinese have been known to sip plain hot water, no tea or anything lol
Typed down a "?" as I'm sipping my tea in front of the computer.
@@ChineseCookingDemystified you misunderstood my comment, Im saying when Chinese drink plain hot water it has no tea in it, so if that is acceptable then it doesnt surprise me that the Chinese stock I had was very light in flavor
The third (clear) broth looks like the same basic broth for PHO.
david
Pho broth is beef based
I love me some combo stocks. Why do one meat when you can do two?
yes, i just wander if i can find some fish heads to make very good soup base or actually soup just add nudles and i am fine.
Peter Vlčko ive seen chinese fish stock. It uses fresh water fish. It turns white.
Heleninzki Apellido I already did it. Then removed heads and made tom yum. Today I will do again.
Just to clarify; what do you mean by "old" chicken? Chicken that's been around for a while? Or that the chicken was old before it was killed? How can you tell?
Joseph McGowan: I believe that it's stew chicken to make broth/stock :)
It should be chicken that's already old before it was killed. :) You can also use a younger chicken, just remove most of the fat, otherwise it may be a bit greasy or cloudy. Interesting that you mentioned "Chicken that's been around for a while", it reminds me of the aging method in western cooking.
Yep, Anna's spot on there. Like, an old chicken regarding age - most chickens are slaughtered at around 2-3 months. Old chickens are generally ex-egg laying hens, are lean and have real tough meat. They're great for soups, but I'd gather you'd prolly need to like know a farmer to buy one in the West (we're spoiled here in China, we can just buy one at our local market).
So you can use a normal chicken too, just be sure to trim off the fat. Old hens got a slightly deeper flavor but it's kinda subtle. Of course, at least here in China, an added bonus is that old chickens are like 50% cheaper too (unlike old ducks, the price of which's getting outrageous here in Shenzhen).
In Germany we have so called Suppenhuhn literally soup chicken, that afaik is just old chicken. When you cook chicken soup with them, you'll notice the meat and skin is kind if rubbery and tough. Maybe instead of products advertised as old chicken you can find soup chicken where you live too. (Usually in the freezer section)
I can remember my grandmother shopping and pressing on the chicken's breastbone to check the age. If it was flexible, it meant the chicken was young, non-flexible meant old.
My mom always adds a spoon or two of shaoxing wine when the water is about to boil.
What does balnching meat do?
Generally speaking, like rinsing it helps remove proteins that would cloud the stock. You don't have to blanch the pork bones in that second stock - you could also rinse. I personally went then route because I was weird and obsessive and felt that blanched bones were closer to cured bones than fresh ones are.
@@ChineseCookingDemystified I'm not very familiar with the kitchen so... besides helping to remove impurities, it doesnt add anything for flavor or texture right? Nothing happens if you dont blanch the meat.My question isnt specific to balnching meat for stocks, just general blanching, bc i've seen people blanching meat before cooking it and never understood why
@@dxelson blanching gives you a cleaner taste for stocks and broths
don't need to waste water rinsing for 10 mins. Put the bones in cold water, bring it to boil for like a min then take the meat out(impurities will come out) and use that for stock.
What to eat with the pig floss though
I like mine in congee.
I think it's always more like a condiment. I lived with one guy who used to just eat it by itself XD
The most famous dish for this consomme is of course "Cabbage in Boiled Water" 《开水白菜》- i find the name hilarious in how ironic it is.
哇，肉松这么容易做吗？可以讲解一下吗？
真的很容易的。煲汤的瘦肉，或者直接加姜葱用水煮熟的瘦肉，就可以直接用来炒了。跟着视频里面的做法就ok，主要就是一边把水分炒干，一边将肉的纤维撕开。调味一般是酱油和汤，还可以加海苔。当然也可以加辣椒和花椒粉做成麻辣的。
@@ChineseCookingDemystified 好的，下次煲汤后试试。 😁 谢谢
"Pig Floss" is one hell of a name...
Why did I think this would be about business stocks...
Trust the process says the philly guy :)
lol just like this stock, the sixers just needed that long simmer...
Making soups based on these stocks is about the only thing my wife knows how to make aside from congee. Seeing her blanching the bones was so counter intuitive for me being trained in western cuisine, its flavor that you're throwing out. But the clear and clean results is hard to argue.
原来肉松是这么做的啊。。。。
what are these so-called impurities?
Random proteins that cloud the stock
@@ChineseCookingDemystified Thanks! I have a habit of trying to identify how the food I eat was made, and your videos have greatly reduced my confusion with food from China.
一个外国人能把中国饮食了解成这个程序，相当不容易了。支持你一下。
看來他那位女仕並非外國出生，因此能中英互通，而兩人皆對膳食極有興趣加上有上佳天賦與高度烹飪知識，能深入鑽研而詳盡解教中國飲食文化。兩人檯前幕後工夫實為最佳配搭，其他上載則大為不及，相距甚遠。
Translation:
Looks like Steph is Asian born so she is very familiar with authentic Chinese cooking from her background. Packed with immense interest and talent, they have the best knowledge, persistence and patience to perfectly illustrate all aspects of preparing each dish. In fact, this perfect pair is miles ahead of other RUclips cooking uploads.
I’d love to see a vegetarian version of a Chinese stock. (Even a seafood Chinese stock would also be cool)
I’m done,I don’t know stock has varieties,and I’m chinese
Yeah the last one is really “royalty” cuisine. You would need chinese servants from the Ming Dynasty
Working hours and hours for the emperor to make this. I shall stick with the 1st two.
This is why you need a big dog; with my rottweiler there's no need to try and think about how I'll use the mostly flavorless meat or any inedible scraps and bones. A working dog breed like a rottweiler will eat anything, a brief list of my dogs favorite "snacks": grass, meat scraps, egg shells, bones, chili peppers, vegetables, toe nail clippings, raspberries, blueberries, kimchi, chicken poop, thai curry, and sticky rice are all equally delicious to her.
Next tutorial: 开水白菜
白菜 (napa cabbage (gotta from the north too) is not in season now, thinking something similar: "chicken tofu".
Steph - Chinese Cooking Demystified chicken tofu? Not quite sure what that is.
It's 鸡豆花. Something similar like "开水白菜/Clear Water Cabbage" that uses consommé, but less well known. It's more well known in Sichuan I think and only restaurants that serve high-end delicate Sichuan cuisine will have it. I search online and found nothing on English internet about this dish, so we think it may be good chance to introduce it to our viewers.
One thing I notice is that delicate and high-end Chinese dishes are actually very unknown to the world. It's such a shame, I'll do more old school and delicate Cantonese dishes in the future, and sometimes some others from other cuisines. But those definitely takes time to research and test, lol.
Damn, shame that ive never heard of this dish before. This dish is something that truly unimaginable .... Are you sincerely gonna make something like this? It will be quite a show off
It's in testing now. It should be out not long after. Stock is super important for this kind of dishes, once we nailed the stock, the rest wouldn't be too difficult.
Wow... I recently graduated from culinary school
The Chinese consommé is one thousand times more brilliant than the French style
In defense of French consommé though... when done right a raft can make for an absurdly clear soup.
I've just always fucked it up ;)
I think it's called pork floss not pig floss.
do you really need to rinse the bones / caucus under running water for 10mins? that's a lot of water wasted for just half a pot of stock.
I doubt how big a difference it would make. not a fan for wasting water
Super interesting video, a couple questions:
How long does this stock keep?
What to do with the meat pastes? It’s a tad wasteful to throw all that meat away.
Thanks! As a future video idea: would you mind going over the setupvof a chinese kitchen/dining table (knives, hobs, pans, ovens (if any), plates, bowls, cutlery, etc.)? That would be a super cool video. :)
So here to your questions:
How long does this stock keep? - Better to use it fresh, in a day or two. Freeze it in smaller portions if you want to keep them longer, up to a month or two.
What to do with the meat pastes? It’s a tad wasteful to throw all that meat away. - We feed it to our cat and dog, mixing in a bit with their food. Or you can also stir fry/mix it with seasoning and herb, then turn it into a poor man's larb, lol. You can check out the channel "Hot Thai Kitchen" for larb recipes, she's my goto for Thai food.
As a future video idea: would you mind going over the setupvof a chinese kitchen/dining table (knives, hobs, pans, ovens (if any), plates, bowls, cutlery, etc.)? That would be a super cool video. - Yeah, that'd be a cool idea, it can be a video for next Lunar New Year.
+InbredDucks lol just chatted with Steph... I intensely, vehemently disagree with the contention that the leftover ground meat can be used haha. I'll give ya a brief heavily paraphrased run-down of our discussion:
CHRIS: Wait, what? Just frying that stuff'd be a terrible idea.
STEPH: It's meat! We shouldn't promote wasting it.
CHRIS: Dude, our dog wouldn't even eat it, and he eats literal garbage.
STEPH: He ate some when it fell on the floor.
CHRIS: Yeah and then when we tried putting some in his dog bowl he wouldn't eat it.
STEPH: But then I mixed it in with his food and he ate it. I DID say it was a 'poor man's larb'.
CHRIS: You try it? That stuff's like simultaneously insanely rubbery and also completely devoid of flavor haha
STEPH: I'm sure we could find some use for it...
In two weeks time (assuming no hiccups) we'll be putting out a video that makes use of some of this diaotang. We'll give stir-frying it a try but I'm personally super super skeptical :)
Three Chinese stocks: BABA TCEHY JD
Not sure if this is stock or meat tea.
Vegetarian stock
Oh I thought Chinese stock means Chinese people's bath water. 😂
pork floss
the bass in this video is pretty unbalanced
Yeah I've been trying to learn a bit more about audio editing... this video was a more recent one... ruclips.net/video/_9nxEsNe84U/видео.html , any thoughts?
The French say all of the meat and vegetables are overcooked and flavorless and is garbage