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Poaching or cooking in liquid is one of the great arts of Chinese cooking. There are many different poaching styles and once you’ve mastered them you will not believe the different textures and flavours you can tempt out of poultry, meat and fish. Many of the poaching liquids can be kept and reused or make a luxurious sauce.
Master stock is a sauce in which the ingredient is first cooked and allowed to cool down. This allows the flavour to start permeating the skin, but not to reach deep into the flesh; the result is a silky texture and meat with just a hint of flavour. In China some master stock are generations old by virtue of the fact that the old base is boiled and added to the next use.
This is the first time I have used this recipe a wonderful flavour I also added the zest and juice of an orange and some kekap manis I also used spatchcock instead of chicken a great recipe to keep playing with congratulations
My family love chicken cooked in this master stock. I have been using it for some time now. It is particularly popular with the grandchildren when I serve it with fried rice.
My family love it when I cook chicken in this master stock. I have been doing it for a number of years now and the grandchildren love it when I serve it with fried rice. The other benefit is that it is so easy because I keep the stock and just add to it each time.
A beautifully balanced master stock. I used dried tangerine peel instead of mandarin or orange, and added a piece of liquorice root. I also substituted 25% of the water for some pork stock and chicken stock that I had made the week before to fast track the intensity of flavour. Neil Perry's master stock recipe is has been a great base to develope and personalise my own chinese master stock. This one is a keeper for sure. Rock on food lovers.
An unbelievably tasty, and spectacular, way of cooking chicken--guests cannot believe that it was only cooked for such a short time!!