Master stock - Chinese

all details

A recipe for a soy based Chinese stock that can be utilised in a number of ways.

Master stock - Chinese
Photo: Marina Oliphant

Ingredients

  • 2 litres water
  • 1 cup light soy sauce
  • 1 cup shao xing wine
  • 150g yellow rock sugar, crushed
  • 1/3 cup ginger, sliced
  • 4 garlic cloves, crushed
  • 6 green (spring) onions, washed and trimmed
  • ½ tsp sesame oil
  • 4 star-anise
  • 2 cassia bark or 1 cinnamon stick
  • 3 pieces dried mandarin peel or orange peel*¬†
  • * The peel should be without any bitter pith and dried slowly in an oven on very low heat.

Method

Combine all the ingredients in a large pot and bring to the boil. Reduce heat to low and gently simmer for 30 minutes to allow the flavours to infuse.

To serve 

Use in recipes (such as Soy-braised shiitake mushrooms with silken tofu or Soy-braised chicken) or simply strain, cool and freeze. The flavours will deepen and improve with each use. Every so often, add some more of the same ingredients to replenish the stock.

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  • Cuisine - Chinese

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Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April