MASTER STOCK This intensely flavored, aromatic stock is king of the kitchen in Chinese Red Cooking and will make you a legend in yours. A stock and a sauce in one, it is a rich blend of soy sauce, Chinese Shao Xing rice wine, yellow rock sugar, fresh ginger, garlic, cinnamon, fennel seeds, licorice root, Szechuan peppercorns, cardamom, cloves and star anise.
It is an outrageously delicious stock to braise meats in and ridiculously good when used in place of water when cooking rice. This stock has an incredible rich aroma and tastes as good as it smells.
Quick use: Bring the Master Stock to a boil. Submerge chicken breasts into the stock and simmer for around twenty minutes. For a more intensely flavored meat, leave to cool in the stock. Shred Chicken and combine with matchstick carrots, mint, cilantro and scallions roll in lettuce leaf and serve with a little stock on side.
It is an outrageously delicious stock to braise meats in and ridiculously good when used in place of water when cooking rice. This stock has an incredible rich aroma and tastes as good as it smells.
Quick use: Bring the Master Stock to a boil. Submerge chicken breasts into the stock and simmer for around twenty minutes. For a more intensely flavored meat, leave to cool in the stock. Shred Chicken and combine with matchstick carrots, mint, cilantro and scallions roll in lettuce leaf and serve with a little stock on side.
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