Place pork in boiling water, boil for 10 minutes while skimming the scum. Remove pork from water after 10 minutes and rinse under running water. Set aside.
Rinse out the pot, fill it with water and bring it back up to a boil.
Place chicken in boiling water, boil for 5 minutes while skimming the scum. Remove chicken from water after 5 minutes and rinse under running water. Clip the toenails off of the chicken feet and make an X incision into the palm of each foot. Set aside
Place the pork in a pot and fill with 6 L water.
Bring the pot up to 190 F/88 C and set a timer for 2 hours. Skim any scum if you see it.
After 2 hours, place the chicken in the pot, bring it back up to 190 F/88 C and set a timer for 3 hours. Monitor temperature to stay at or near 190 F/88 C and skim any scum during the 3 hours.
After 3 hours (5 hours total simmering time), place the bacon and aromatics in the pot and set a timer for 1 hour.
After 1 hour (6 hours total simmering time), strain, cool, and put in fridge overnight
Skim fat off top and use immediately or freeze for future use
Total cooking time: 6 hours.
Shoyu Tare
½ cup (120 ml) Kikkoman soy sauce
1 Tbsp. (15 ml) sake
1 tsp. (5 ml) rice vinegar
¼ tsp. (1 gram) sugar
½ tsp. (2 gram) MSG (Accent brand)
3/4 tsp. (3 gram) Morton’s kosher salt (if table salt only use ½ tsp., if Diamond Brand kosher salt, use 1 tsp.)
Place all ingredients in a small pot, bring to a boil and immediately kill the heat.
Stir to dissolve sugar, MSG and salt.
Set aside to cool and store indefinitely in the fridge.
Roasted Pork Shoulder
3 lb. Pork Shoulder
2 tbsp kosher salt
2 tbsp sugar
Mix salt and sugar together and rub all over pork shoulder
Place in covered container in the fridge for 6-18 hours
Preheat oven to 250 F
Discard all liquid, then place pork, uncovered, on baking sheet and roast for 6 hours (basting with rendered fat every 2 hours)
Shred pork with forks and use immediately or store in a covered container in the fridge for up to 3 days
Note: if storing in the fridge, mix in some of the rendered fat to keep the pork shoulder moist
Soy Marinated Egg (Aji-Tama)
1 cup soy sauce
1 cup sake
1 cup water
1 tbsp + 1 t sugar
8-12 eggs
For the marinade:
Mix all marinade ingredients together in a small pot and place over high heat
Boil for 30 seconds and turn off the heat.
Stir to dissolve sugar and allow to cool completely.
For the eggs:
Bring a small pot of water up to a boil and prepare an ice bath
Make a small puncture in each egg using a paperclip and spoon (not mandatory, but helps later)
Drop eggs in boiling water, set a timer for 7 minutes, and stir eggs gently in a circular motion for 1-2 minutes
After timer is up, remove eggs to ice bath
When eggs are cool enough to handle, peel and place in marinade
Marinade for 6-24 hours, remove from marinade and store in a covered container in the fridge for 3-5 days
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