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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