As soon as you have made the red braise stock once, you can use it over and over.
4 spring onions, trimmed and halved
80g ginger, thickly sliced
6 garlic cloves, crushed
4 strips (about 6cm x 1cm) orange peel, white pith removed
8 star anise
4 cinnamon quills
375ml (1½ cups) tamari (or light soy sauce)
250ml (1 cup) shao hsing wine
185g (1 cup) lightly packed dark brown sugar
1 tsp sesame oil
3 litres cold water
1. Place all ingredients in a large stockpot and bring to the boil, stirring to dissolve sugar. Reduce heat to a gentle simmer and cook for 25 minutes to allow the flavours to infuse.
2. Use as directed in recipe (see suggestions below) or cool and store in an airtight container in the fridge for up to three days, or strain and freeze to use again.