Brown Stock

• 1 Onion, cut into quarters
• 3 celery stalks, chopped (use the heart and top as well)
• 2 cloves
• 1 clove garlic
• 4 peppercorns
• 1/2 inch piece unpeeled root ginger
• 7 pt. cold water

1. Place all the ingredients in a large pot with a well-fitting lid and bring to a boil. Adjust the heat to maintain a faint simmer. ( It is important to make sure that the stock is not boiled as boiling results in a cloudy broth.) Simmer for 4-5 hours, stirring occasionally.
2. Leave to cool, then strain. Use as required.

Chicken Stock

• 3-4 lbs. chicken bones
• 1/2 inch root ginger, peeled and sliced
• 2 green onions, cut into halves
• 4 peppercorns
• 7 pt. cold water

1. Place all the ingredients in a heavy pan with a well-fitting lid. Bring to a boil, then immediately reduce the heat to a gentle simmer. Skim off the gray foam until clear.
2. Bring to boil again, reducing the heat the moment the first bubbles appear. Adjust the heat until the stock is just simmering. Cover and leave for 3-4 hours.
3. Leave to cool, then strain and use as required.

Vegetable Stock

• 4 carrots, roughly chopped
• 4 celery stalks, preferably the heart, tops and leaves, roughly chopped
• 3 potatoes, peeled and quartered
• 3 green onions, roughly cut
• 4 pieces wood ear fungus, soaked and drained
• 4 peppercorns
• 2 cloves
• 5 pt. cold water

Bring all the ingredients to a boil in a pan. Immediately reduce the heat, and then adjust to simmer for 3 hours. Use as required.

Fish Stock

• 2 lbs. fish bits
• 1 onion, roughly cut
• 1 carrot, roughly cut
• 2 stalks celery, roughly cut
• 1 clove garlic
• 4 black peppercorns
• 5 cups water

1. Place all the ingredients in a pan with a tight-fitting lid, and bring to boil. Reduce the heat immediately, and skim off any gay foam that appears until a clear broth is left. Adjust the heat and leave to simmer for about 3 hours. Use as required.