A master stock is the one broth to rule them all. It isn't a soup base but rather a braising liquid known as lu shui in China and which you can keep topping up and continuously using. It's commonly found in Cantonese and Fujian cuisine.
This type of stock often contains soy sauce, a stock base such as a meat and aromatics. These vary but can include tangerine peel, cassia bark, star anise, ginger and garlic.
Dan Hong's recipe
Chinese masterstock
The aromatic broth is used to poach or braise meats, which further develops its rich flavour profile. Many family-run Chinese venues treat their master stocks like heirlooms that are passed down over generations because of their ability to .
Keep it clean
Adam Liaw, the host of SBS Food's The Cook Up, explains how to maintain a clean master stock.
"One of the most important things about using a master stock is to make sure you're boiling stuff before it goes in," Liaw says. Blanch meat in boiling water first, then clean any scum off it before placing it into the master stock to release its flavour.
"That's going to actually keep your master stock [fresher], and then you need to start replenishing it with the things that are going to be either aromatic or tasty."
One of the most important things about using a master stock is to make sure you're boiling stuff before it goes in.
Once you've had the meat in the stock, take the meat out and replenish the stock. Strain the stock before you store it.
Replenish your stock
You can make anything from a quick poached chicken to this luxurious five treasure duck.
It's important to make sure that the stock is used often and keeps getting reboiled, topped with more water, and seasoned with the likes of sugar, salt and spices to deepen its flavours.
It's advised to use your master stock at least once a month to keep it from going rancid.
CHICKEN MASTER STOCK
Crispy skin chicken with master stock
Freeze it
If you want to keep your master stock going forever, you also need to ensure it's stored properly.
"The best way to store master stock is to reduce it to an almost syrupy consistency," says 2017 Masterchef Australia winner Diana Chan.
She freezes her master stock in ice-cube trays, which is convenient for thawing and refreshing. But you can freeze it in any spare container. "That way it's super concentrated and ready to use anytime."
Freezing a master stock slows down the time in which it can deteriorate, and bringing it back to a boil kills off any potential bacteria.
