Name: Masterstock Chicken with Jellyfish, Scallop, Eggplant and Lily Bud Salad
Yield: Serves 8
Cuisine: China
Ingredients: 1 Punnet Spring Onion (Scallion) Shoots, Trimmed; 4 Wasabi Flower Heads; 2 Teaspoons White Sesame Seeds, Roasted; 1 Punnet Shiso, Trimmed 1 Punnet Baby Coriander (Cilantro), Trimmed; 4 Large Sea Scallops, Without Roe; 50 ml (1¾ fl oz) White Soy Sauce; 4 Fresh Water Chestnuts; 15 ml (½ fl oz) Salt-Reduced Soy Sauce; 10 ml (¼ fl oz) Mirin; 100 g (3½ oz) Black Fungi Mushrooms; 100 g (3½ oz) Shiitake Mushrooms; 100 g (3½ oz) Packet Salted Dehydrated Jellyfish; 100 g (3½ oz) Enoki Mushrooms; 2 Large Eggplants (Aubergines); Juice of ½ Lemon; Fine Sea Salt; 16 Dehydrated Lily Buds; 230 ml (7¾ fl oz) Grapeseed Oil; 10 g (¼ oz) Peeled Ginger, Finely Sliced; 10 g (¼ oz) Green Spring Onion (Scallion), White Part Only, Finely Sliced

Preparation info

Serves
8

Difficulty
Medium

Appears in

Quay

By Peter Gilmore

Published 2010

About

A masterstock is a deeply flavoured stock used for poaching poultry and pork. It has its origins in Chinese cuisine and the word refers to the fact that the stock can go on forever; in fact, there are stocks in Chinese restaurants that have been passed on from generation to generation. The stock needs to be topped up with ingredients and used every day for this to happen, its flavour and intensity developing over the years. This is impossible to do at home, but you can make a stock with sim