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
