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The Hirshon Superior Chinese Stock – 上湯


Units Scale
  • 2lb. Chicken parts from a boiling hen / old hen 老母鸡
  • 2lb. Pork on the bone (ribs plus pork hocks is great)
  • 1 lb. good quality Ham preferably Smithfield or 金华火腿
  • 1 lb. Chicken Feet 鸡脚 well-washed and cleaned
  • 1 3/4 ounces fresh Ginger
  • 3 Scallions
  • 2 Dried Black Mushroom (Shiitake)
  • 5 tsp. White Peppercorns
  • 1/4 cup Shaoxing Rice Wine
  • 1 small handful Dried Scallop 干贝
  • 6 1/2 tbsp. Rock Sugar 冰糖
  • 2 tbsp. dried Longan 龙眼干
  • 3 pieces dried Tangerine Peel 陈皮
  • 10 liters of cold bottled Water or enough to cover ingredients.
  • Salt to taste


  1. Chop the old hen, pork and Chinese ham into big pieces. Place all the meat ingredients into a big pot, add enough room temperature tap water to cover and parboil for about 10 minutes.
  2. Remove them and clean/dry thoroughly. Place all the meat ingredients and the dried scallops into a very large stock pot, add the distilled water, scallion, ginger, shiitake and white peppercorns. Bring to a boil and lower to medium heat.
  3. Cook for 6 hours and do not cover the pot totally! A good simmer is what you want here.
  4. After 6 hours, add the rice wine, dried longans, dried tangerine peel and rock sugar. Cook for another 2 hours.
  5. Strain the stock before use and discard all solids.