Superior Broth (Sheung Tong)

This comes from one of the most "authentic" (by my American eyes at least) Chinese cook books I've seen. Its called "The Chinese Gourmet" by William Mark. The flavors produced by the foods in this book more closely resemble what I experienced in Hong Kong. One of my biggest surprises upon arriving in Hong Kong was the discovery that "American Chinese" and "Chinese" are two different foods. Use this broth to make Chinese soups or things that typically call for chicken stock. I bet you will immediately recognize the flavor from better Chinese restaurants that have that special "something".

• Ready In: 5 hrs 30 mins
• Yields: 10 cups

Ingredients

• 2 1⁄2 lbs chicken
• 2 1⁄2 lbs pork
• 2  lbs ham
• 15  cups water
• 4  ounces ginger, lightly crushed
• 6  scallions
• 3  pieces  dried orange peel

Directions

1. Chop meats into large pieces and place them in a pan.
2. Add water to cover, bring to a boil and cook for 10 minutes.
3. Drain and rinse the meats.
4. Bring the water to a boil in a very large pan.
5. Add the meats and all the remaining ingredients.
6. When the mixture returns to a boil, lower the heat and simmer uncovered for 5 hours.
7. Strain the liquid and discard the other ingredients (or save for use in Secondary broth).