Basics & Condiments
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Master Stock

Ingredients for Master Stock Chin Chin

Ingredients for Master Stock Chin Chin

Master stock is a crucial ingredient for braising meats.  It’s like the mother of all stock!  The surprising flavours that you find so intense actually comes from the mix of spices and ingredients used to boil for hours with the meat.  There are many variations of Master Stock but there are much similarities across the ingredients used in Master Stock.  This recipe is adapted from Chin Chin the Book as I was using it for the Chilli-Salt Chicken Wings recipe.

I replaced some of the ingredients which I could not find like Mekong Whisky with normal whisky and cassia bark with cinnamon.  Still taste awesome.

How master stock works is that you don’t throw away the stock after using to braise chicken/pork/beef/duck but you strain and freeze it for use the next time.  The next time you use it, just defrost the frozen stock and top up with some water and add some ginger, garlic and spring onions.  Master stock gets their intensity and richness of flavour when it has been used over and over and over again – I guess that’s why they call it master stock – gets better with age and pass on from generations to generations 🙂  Don’t ever ever mix the stocks used for braising different meats.  You will get mixed flavour and that won’t be pleasant.

Master Stock (adapted from Benjamin Cooper’s Chin Chin the Book)  

Makes 2 1/2 Litres

1/2 cup Mekong Whisky (If you can’t find, replace with any Whisky or rum or dry sherry)
2 litres water
1/2 cup Shao Shing wine
1/3 cup dark soy sauce
2 tbsp light soy sauce
2 cloves garlic
2 large knobs ginger
1/3 bunch spring onions, roughly chopped
80g yellow rock sugar
1 tsp cardamom pods
3 star anise
1 pc cassia bark (If you can’t find, replace with cinnamon quills)

1. Put all ingredients and pour the water in a large stock pot.  Bring to boil to allow the rock sugar to dissolve.

2. Put the meat in to braise and allow to boil again.  Then slowly turn down the heat to simmer as directed by the recipe of the dish you’re making.

3. Remove the meat, strain and set aside the stock to cool.  Once cool, pour into an airtight container and freeze.


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