Mastering the master stock

Master stock is a centuries-old tradition from Chinese cuisine, in which a broth is used time and again to prepare meat. And it’s easy to make your own, too.

The stock consists of a variety of ingredients, such as soy sauce, orange peel, star anise, shaoxing (rice wine), rock sugar, Sichuan pepper, ginger and cinnamon. Poultry is often poached in the cooking liquid, such as chicken and quail. Once the meat is cooked, the broth isn’t used in a dish or poured down the drain (which would be a huge waste anyway), but cooled and stored.

There are stories of master stocks that have been around for as long as a hundred years

When you feel like poaching a chicken again, the master stock is taken out of the fridge or freezer. And this can go on for a very long time, with the master stock becoming increasingly complex and deeper in flavor through the poaching. There are stories of master stocks that have been around for as long as a hundred years, but whether that’s true…

How does the chef prevent everyone from ending up on the toilet with stomach cramps? As soon as the meat is cooked, the broth is boiled immediately, impurities are removed, it is strained and cooled down again very quickly. The stock is then stored in the refrigerator and freezer.

MasterChef Australia alum Dani Venn shows you how she makes a master stock.

Image: Ankerias Vipunen