Chinese Masterstock

By Dan Hong

Chinese Masterstock
This flavour-filled stock is the base of many Asian recipes and great to use as a meat braising agent.

Makes about 12 litres

8 red Asian shallots, coarsely chopped

10 garlic cloves


30 star anise


100ml vegetable oil

700ml Shaoxing wine


1kg yellow rock sugar


500ml light soy sauce


700ml dark soy sauce


100g cassia bark


4 Chinese cardamom pods


2 tbsp fennel seeds


200g ginger, thinly sliced


6 spring onions, roughly chopped

12 litres water 

Using a mortar and pestle and working in batches, pound the shallots, garlic and 10 of the star anise until a rough paste forms. Heat the vegetable oil in a heavy-based stockpot over medium–high heat and fry the paste until golden and crispy, about 5 minutes. Deglaze with the Shaoxing wine and then add the remaining ingredients. Bring to the boil, then lower the temperature and simmer for about 2 hours, skimming off any scum that may collect on the surface. Strain the solids out of the stock.

This is an edited extract from Mr Hong: A glimpse into the mind of the brilliant chef behind Mr Wong, El Loco & Ms. G’s by Dan Gong (Murdoch Books) RRP $49.99

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