Chinese Master Stock

This stock should never be thrown out as long as it is brought to a boil every week and is kept refrigerated in a sealed container, it will grow better and richer with age and can be kept topped up. Just make sure that every time you cook meat in it you strain the stock through a fine mesh sieve before refrigerating it, to keep it free of any particles that may cause bacteria to grow. This master stock gives a rich, reddish-brown, lacquered appearance and a wonderful flavour and aroma to me