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Neil Perry

Master Stock

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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

  1. Fill a 10 litre stockpot ¾ full with cold water.
  2. Add the sliced garlic, ginger and shallots, followed by the aromatics.
  3. Add the light soy, shaoxing wine and Chinese rock sugar.
  4. Bring to the boil and taste the stock for balance of flavours.
  5. Allow the stock to cool, if not using straight away, strain it through a fine sieve and refrigerate until needed.
  6. Master stock, once cooled, strained and refrigerated can be used again and again.
  7. 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.
  8. This stock can also be frozen.
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