In the quiet of a warm midday kitchen, we begin one of our favorite preparations: the Chinese master stock. This living treasure of Chinese cuisine is more than just a cooking liquid—it's a foundation of flavor, history, and tradition. With every use, it absorbs depth, turning meats, tofu, or eggs into dishes full of umami, warmth, and memory. This simmering ritual is not just cooking—it's preserving tradition, saving time, and pouring love into every pot.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Place all the dry spices in a small pot with just enough water to cover them. Bring to a boil and let simmer for 3–5 minutes. This helps release their aroma and removes impurities.
Take the spices out and place them in a small muslin cloth or cheesecloth. Tie securely into a spice pouch.
In a large stockpot, bring fresh water to a boil. Add the spice-boiled water from step 1 into this pot.
Drop in the tied spice bundle. This will gently infuse your stock with rich, layered fragrance without scattering spice fragments.
Add soy sauce, Shaoxing wine, rock sugar, and your choice of meats (duck, chicken, pork, beef shank) or tofu/eggs. Let simmer slowly until everything is infused.
Reuse the master stock after braising. Strain and store it, then reheat and refresh it for the next dish. With every use, the flavor deepens.
You can use the master stock almost like a teriyaki braising base, but it’s more complex and less sweet.
For a clear stock, always tie the spices in a sachet to avoid scattering fragments.
Use rock sugar for a more authentic flavor, but brown sugar works as a substitute.
The stock can be stored in the refrigerator for up to a week or frozen for longer use.
What is the purpose of boiling the spices first?
Boiling the spices helps release their essential oils and removes impurities, ensuring a cleaner and more aromatic stock.
Can I reuse the master stock?
Yes, the master stock can be reused multiple times. Strain it after each use, store it properly, and refresh it with new ingredients for the next dish.
What meats or proteins work best with master stock?
Duck, chicken, pork, beef shank, tofu, and eggs are excellent choices for braising in master stock.
Can I make this stock without Shaoxing wine?
Yes, you can omit Shaoxing wine or substitute it with dry sherry for a similar flavor profile.
How long can I store the master stock?
The master stock can be refrigerated for up to a week or frozen for longer storage. Reheat it thoroughly before reuse.
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