Master stock recipe
- Cuisine: Modern Australian
- Makes 4 litres (8 pints)
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 (11⁄2 oz) fresh ginger
5 cloves garlic
3 cardamom pods
2 cinnamon sticks
10 g (2 teaspoons) dried mandarin peel
Spices for bag
4 whole cloves
4 star anise
1 teaspoon sichuan pepper
1 teaspoon licorice root
1 teaspoon dried chilli
1 teaspoon cumin seeds
1 teaspoon fennel seeds
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 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.
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 from Contemporary Australian Food by Teage Ezard with photographs by Ned Meldrum. Published by Hardie Grant Books.
If you enjoyed this Master stock recipe then browse more Modern Australian recipes, Modern Asian recipes, sauce and dressing recipes, meat recipes, cooks and their books recipes, teage ezard recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 601 Modern Australian Restaurants.
|3.||Benny's Bar & Cafe||Fremantle|
|6.||Inn Mahogany Creek||Mahogany Creek|
|7.||Morning Star Estate||Mt Eliza|
|10.||The Boat House by the Lake||Barton|
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Avoiding sticky pasta
To avoid sticky pasta cook in a large pot of rapidly boiling salted water (5 to 6 litres of water to every 500 grams of pasta). Giving the pasta a good stir in the first couple of minutes is also crucial to help avoid sticking.
A firm-fleshed oil-rich fish, usually sold whole. It can be grilled, fried, barbecued or poached and also suits being pickled, marinated, salted and smoked.