Master Stock Chinese Recipe
How to make Chinese Master Stock. This recipe has an intense flavour and creates some fantastic dishes. Kept in the freezer, this recipe will last you a lifetime and will only increase in flavour. Master Stock is perfect for Poaching and Braising, Poultry, Pork, Beef, Fish and Seafood.
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Makes - 4 Litres
Ingredients -
4 Cloves - Garlic, Roughly Chopped
2 - Spring Onions (Scallions) Roughly Chopped
3 - Shallots, Roughly Chopped
1 Tbs - Fennel Seeds
4 - Cardamom Pods
1 - Cinnamon Stick
12 - Star Anise
30g - Cassia Bark
30g - Ginger, 1cm Sliced
30g - Galangal, 1cm Sliced
400g - Yellow Rock Sugar
220ml - Light Soy Sauce
320ml - Dark Soy Sauce
300ml - Shaoxing Rice Wine
3 Litres - Water
Master Stock can be kept in the fridge for up to 5 days, after 5 days bring it to a boil, to kill off any growing bacteria. Once you have finished using the stock, pass through a fine sieve to remove any food particles you have added. place back into the refrigerator. Repeat Process.
Kept Frozen this recipe will last forever. Just add the frozen stock to a pot on a low heat to defrost. Once you have finished using the stock, pass through a fine sieve to remove any food particles you have added and refreeze.
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