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Throughout my childhood, my parents almost always had a pot of master stock in the fridge, which they kept on hand for easy, versatile dinners. We could always rely on flavor-potting for a quick lunch or minimal-effort dinner. Sometimes it’d be eggs boiled in the master stock, and other times it’d be tofu or poultry, served alongside rice and some steamed vegetables.
Kho notes it is most common to flavor-pot “tough cuts of meat such as pork or beef shank, pig’s feet, beef tendon, and chicken or duck feet,” as well as innards, gizzards, tofu, poultry, and peanuts. Although not traditional, heartier root vegetables like carrots, parsnips, and turnips would be delicious, too. After the food is cooked and served, the broth is strained, cooled, and kept chilled. With each use, fresh spices are added and the broth’s flavor deepens.
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