MASTERSTOCK
This Asian master stock is a key ingredient in my kitchen. Master stocks are essential for the red-braised dishes of China. The soy sauce gives a rich reddish-brown colour to any meat or poultry, while the Chinese wine, rock sugar and spices impart a unique flavour. The master stock can be used over and over again and it will grow better and richer over time. However it is important to follow a few essential rules with this recipe to prevent harmful bacteria growing. Only ever use a master stock to cook one type of meat – i.e. only chicken, or duck or pork. It is not a multi-purpose stock. After each use, bring the stock back to the boil, and then skim it and strain through a fine sieve into a clean, sealable container. Allow it to cool completely before refrigerating or freezing.
MAKES 4L
Ingredients
3 litres (6 pints) water
250 ml (9 fl oz) light soy sauce
500 ml (16 fl oz) Shao Xing wine (Chinese cooking wine)
200 g (7 oz) yellow rock sugar
40 g (1½ oz) fresh ginger
5 garlic cloves
3 cardamom pods
2 cinnamon sticks
10 g (2 tsp) dried mandarin peel
Spices for bag
4 whole cloves
4 star anise
1 tsp sichuan pepper
1 tsp licorice root
1 tsp dried chilli
1 tsp cumin seeds
1 tsp fennel seeds
Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions Cooling time 1 hour
You will need to begin this recipe 1 day ahead.
Place all of the spices into a piece of muslin cloth and tie into a bag. Put the spice bag along with all of the other ingredients in a large stockpot and bring to the boil. Simmer gently for 10–15 minutes to allow the spices to infuse. Allow the stock to cool completely before pouring into a clean container. Leave the aromatics in the stock overnight to intensify the flavours. Refrigerate or freeze until needed.
Recipe posted by Lindi Claassens
Photo: Lindi Claassens
