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The Broth

The trademarks of a good wonton broth are its clarity, pale color, complex flavor, and freshness—chef Yan Tak starts his over if it’s more than five hours old. Strive for balance with the highest-quality ingredients: Pork shoulder adds fatty richness; Jinhua ham strengthens the broth and Appalachian country ham). Yan Tak also prefers stewing hens with their head and feet intact.

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