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Master Stock

Recipe by Neil Perry from Neil Perry Rockpool Sessions

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One of the most important techniques used in Rockpool kitchen is Chinese Master Stock. Master Stock is flavoursome brazing liquid perfect for poaching meat. The Master Stock at Rockpool is 7 years old!

Ingredients

7½ L Water
3 Cloves Garlic Sliced
1 knob Ginger sliced
1 small handful shallot ends
1 stick cassia bark
2 star anise
375 ml light Soy sauce
375 ml Shoaxing wine (Chinese cooking wine)
75 g chinese rock sugar

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Method

Fill a 10 litre stockpot ¾ full with cold water.
Add the sliced garlic, ginger and shallots, followed by the aromatics.
Add the light soy, shaoxing wine and Chinese rock sugar.
Bring to the boil and taste the stock for balance of flavours.
Allow the stock to cool, if not using straight away, strain it through a fine sieve and refrigerate until needed.
Master stock, once cooled, strained and refrigerated can be used again and again.
Replenish the stock with fresh garlic, ginger, shallots and aromatics each time you use it and the flavour will continue to intensify in strength and flavour.
This stock can also be frozen.

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Recipe Rating

What do you think?

Dennis42 10 months ago

are new aromatics or other things added to masterstock whenever it is re used..??

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Clare August 2009

I love the idea of a reusable, freezable master stock, I saw this show a while back and made my own. I freeze it and reuse it for braised twice cooked pork belly. The flavour just gets better and better.

Clare

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AC23 December 2008

love it

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