Chinese master stock
Chinese Cooking Demystified · ♥ 3.4K likes · 137.3K views · 6 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 350 g stock
- 350 g soy sauce
- 230 g Shaoxing wine
- 20 g Cantonese rose wine
- 6 whole star anise
- 2 whole cinnamon or cassia sticks
- 10 g licorice root
- 3 g whole cloves
- 3 g sand ginger
- 3 g dried and aged tangerine peel
- 1 whole black cardamom pod
- ½ whole hanguo
Wrap the star anise, cinnamon, licorice root, cloves, sand ginger, tangerine peel, cardamom and hanguo in cheesecloth, or use a spice bag.
- 1 inch ginger
- 30 g scallions
Fry the ginger and scallions in a pot over medium heat about one minute until fragrant.
- 300 g slab sugar
Add the stock, soy sauce, Shaoxing wine, rose wine and slab sugar, and bring to a simmer to melt the sugar.
- 200 g dogan
- 6 whole chicken wings
- 2 whole duck wings
- 1 whole pork tongue
Add the spice bag, cover and simmer on low at least 30 minutes.
Prepare the tongue: tear off the white layer at the back and cut away the fat and membrane underneath.
Preparing the proteins
Blanch the duck wings, tofu and tongue in rapidly boiling water at a light boil for about five minutes, then add the chicken wings for another minute.
Transfer to cool water and rinse under running water about a minute to remove any gunk.
Add the blanched ingredients to the master stock, squeezing the tofu into the gaps, and simmer about 40 minutes on the lowest heat.
Bring the master stock back to a boil, strain it into a container and freeze it to reuse; supplement it with a fresh batch when it runs low.