This intensely flavoured stock lends a beautiful complexity to red meat dishes.
- 6 litres (6 quarts) cold water
- 3 cups shao hsing wine
- 2 cups dark soy sauce
- 1 cup light soy sauce
- 2 cups yellow rock sugar
- 12 garlic cloves, crushed
- 1 cup sliced ginger
- 8 spring onion (scallion) stems, trimmed
- 1 tsp sesame oil
- 10 whole star anise
- ¼ cup cassia bark or 4 cinnamon quills
- 1 piece dried orange peel
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.
- Place all stock ingredients in a 10-litre stockpot and bring to the boil. Reduce heat and simmer gently for 20 minutes to allow the flavours to infuse. The stock is now ready for use, or can be set aside to cool and then refrigerated for up to 3 days or frozen for 2–3 months.