What is the technique for making a Chinese 'master stock' for braising meats?

Question

What is the technique for making a Chinese 'master stock'? Discover how to create and maintain this reusable, flavorful liquid for braising meats.

Answer 1

A Chinese master stock, or 'lu shui,' is created by simmering a flavorful broth with soy sauce, aromatics, spices, and often rock sugar. The key is to maintain and replenish the stock over time, adding new ingredients and straining out solids to deepen its complexity.

Detailed Explanation:

Creating a master stock is a process that builds flavor over time. Here's a step-by-step guide:

1. Build the Base Broth: Start with a rich broth. This can be made from chicken, pork, or beef bones. Simmer the bones in water for at least 2-3 hours to extract maximum flavor. You can also use a combination of bones for a more complex flavor profile.

2. Add Aromatics: Aromatics are crucial for building the stock's character. Common aromatics include ginger (sliced or smashed), scallions (green onions), and garlic (smashed). Add these to the broth during the last hour of simmering.

3. Introduce Soy Sauce: Soy sauce is the backbone of the master stock's flavor. Use a combination of light and dark soy sauce. Light soy sauce provides saltiness and umami, while dark soy sauce adds color and depth. Start with a ratio of approximately 3:1 light to dark soy sauce, adjusting to taste.

4. Incorporate Spices: Spices are what give the master stock its unique character. Common spices include star anise, cinnamon stick, Sichuan peppercorns, cloves, fennel seeds, and dried orange peel. Use a spice bag or cheesecloth to contain the spices, making it easier to remove them later.

5. Add Sweetness: A touch of sweetness balances the savory and salty flavors. Rock sugar is traditionally used, but you can also use granulated sugar or honey. Add a small amount and adjust to taste.

6. Simmer and Maintain: Simmer the stock for at least 1-2 hours to allow the flavors to meld. The longer it simmers, the better. After each use, strain the stock to remove any solids. Cool completely and store in the refrigerator. Skim off any fat that solidifies on the surface before storing or reusing.

7. Replenish and Adjust: The key to a master stock is to replenish it after each use. Add more broth, soy sauce, spices, and aromatics as needed to maintain the flavor and volume. Taste the stock regularly and adjust the seasoning accordingly.

Pro Tip:

Never boil the master stock vigorously, as this can make it cloudy and bitter. Always simmer gently to preserve the delicate flavors. Also, remember to label and date your stock for proper food safety.