Wednesday, 5 November 2014

Making And Using Master Stock

Master Stock is a key ingredient in Chinese cooking and this simple braising liquid adds an immense depth of flavour to meals and best of all it is an extremely frugal way of adding flavour.

Master Stock is basically a rich flavoursome stock used for poaching meat and poultry and is widely used across China.  The spices add a distinctive flavour and the soy sauce adds a deep colour.  The additional  benefit of this stock is that you use it over and over again and every time you use it the flavour will develop and improve.

It is best to use a different stock for different types of meat to avoid contamination but I mainly use mine for chicken so it is not an issue.  After you use the stock all you do is bring it back to the boil skim the surface, strain it through a fine sieve in to a clean freezer safe container.  Cool ad then freeze until you need it again.

Making Master Stock

8 Cups of Water
1 Cup Soy Sauce
1 Cup Shaoxing Wine (Chinese cooking wine)
125 gm Palm Sugar
4 Cloves f Garlic
1/2 Cup Sliced Ginger
1 Carrot roughly chopped
1 Stick of celery roughly chopped
6 Green Shallots/Spring Onions roots trimmed off
4 Star Anise
1 Cinnamon Stick

Place all ingredients in a stock pot and bring to the boil then simmer for 30 minutes to allow the flavours to infuse.  
You can either cool and store until you are ready to use it or use it straight away.

The other day I used mine to poach the last of our home killed roosters and the meat was lovely, tender and moist and not at all tough and stringy.

I did mine in the slow cooker and I added another carrot, an onion and some extra ginger along with the chicken.

It was very tasty and I am sure it has added a whole lot more flavour to the stock.

Have you ever used master stock?  How do you use it?

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