Chinese Masterstock

Preparation info

  • Difficulty


  • Makes close to

    12 litres

Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

Stock is the basis for all cooking, and broths are really my ‘thing’. I just think a meal isn’t complete without a good stock or broth to sip on. A masterstock is the classic liquor in Chinese cooking to braise meats. There have to be thousands of versions, but this version stems from my first year at Longrain and I’ve stuck with it ever since.

With most masterstock recipes, you put everything in and boil it. This one is different because we fry off the aromats until they’ve caramelised and released their flavours before we add liquid and boil it up: this adds real depth. A good masterstock can be kept indefinitely. You can freeze it, or you can keep it in the back of the fridge and boil it once a week to kill off the nasties (don’t freak out: there are stories of 1000-year-old masterstocks out there). The masterstock we started when we opened Ms G’s in 2010 is still going strong and getting better all the time.

Remember to keep replenishing your masterstock with more aromats as you go as the flavours accumulate the more it is used. The one thing you don’t want to do is throw out or taint the masterstock with the wrong flavours. Try out different meats, especially secondary cuts. By poaching meat in masterstock, it’s a meal made complete with just a bit of rice.


  • 8 red Asian shallots, coarsely chopped
  • 10 garlic cloves
  • 30 star anise
  • 100 ml ( fl oz) vegetable oil
  • 700 ml (24 fl oz) Shaoxing wine
  • 1 kg (2 lb 4 oz) yellow rock sugar
  • 500 ml (17 fl oz/2 cups) light soy sauce
  • 700 ml (24 fl oz) dark soy sauce
  • 100 g ( oz) cassia bark
  • 4 Chinese cardamom pods
  • 2 tablespoons fennel seeds
  • 200 g (7 oz) ginger, thinly sliced
  • 6 spring onions (scallions), roughly chopped
  • 12 litres (420 fl oz/48 cups) 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.