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Using French-style stock in chinese cooking


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Using French-style stock in chinese cooking

manofthehoff | Feb 2, 2011 12:52 PM

Hi everyone, this is my first post on these boards. I've used chowhound in the past few months to find the answer to many a cooking question, but I finally have a question which has (perhaps) not yet been asked!

I've recently acquired Fuchsia Dunlop's Land of Plenty, and I've made a couple of wonderful meals from it. But so far I've avoided making anything with stock in it; hopefully sometime soon I'll have time to make a few quarts of her Everyday Stock, but for now I just have a few quarts of French-style chicken and beef stock in my freezer. I made both of these using leeks, onions, cloves, thyme, etc. for aromatics, and I'm afraid that these flavors, although subtle, will clash with the flavors of chinese cuisine. Has anyone had any experience using European-style stock in chinese food? Thank you all for your help.

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