Master Stock
Makes enough for: 1 batch stock
Ingredients
for the stock
- 3 litres water
- 280 mls light soy sauce
- 150 mls dark soy sauce
- 350 g fructose
- 60 mls salt
- 60 mls Shaoxing rice wine
for the spice bag
- 18 g star anise
- 16 g cassia bark
- 5 cm fresh root ginger
- 8 g whole cloves
Method
- Place the water, soy sauces, sugar, salt and wine into a large saucepan and bring to the boil
- Place the spice bag ingredients into a muslin cloth and tie with string
- Add to the saucepan, reduce the heat and simmer for 30 minutes
Notes
I used a spice bomb for the spices and I have not kept them as I will change the flavour slightly when I next use the stock. You can use cinnamon bark if you cannot find cassia bark. Once you have used the stock, strain it and boil for 20 minutes. Top up and then freeze until you need it again, with the spice bag. Change the spice bag every 3 - 6 months, depending on how often you use the master stock. Make sure you use this at least once every 2 months.