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!


  • 7.5 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


  • 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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Posted by Tracy23Report
Hi Walt3, just hit Ctrl P. it prints the method as well
Posted by Walt3Report
How do I print this recipe???????????????