How to Make Chinese Master Stock

Traditional Chinese Master Stock is a savory and fragrant stock full of pungent Chinese spices. It’s most often used to poach or braise food.

Master Stock:
1 cup water
½ cup Shaoxing wine
3 tablespoons light soy sauce
3 tablespoons dark soy sauce
Half a stick Brown sugar in pieces (substitute with 1 tablespoon sugar)
A few drops of sesame oil

Spices for Master Stock:
4 star anise
3 bay leaves
3 garlic cloves
1 tablespoon ginger
2 whole cloves
1 dried red chili or ½ teaspoon Sichuan peppercorn
1 cinnamon stick
½ teaspoon ground cumin
½ teaspoon ground fennel seed
2 dried black cardamom pod, cracked (Optional)
1 piece chenpi (Optional)

View the full recipe at Pressure Cook Recipes →