Chinese master stock

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By Christine Manfield

Published 1999

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A master stock for red-braising is a mandatory preparation in the kitchens of northern China. 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. Every time you cook meat in it, just make sure you strain the stock through a fine-meshed sieve before refrigerating it to keep it free of any particles that may cause bacteria to grow. The Paramount