Chinese masterstock

Stock is the basis for all cooking, and broths are really my ‘thing’. I just think a meal isn’t complete without a good stock or broth to sip on. A masterstock is the classic liquor in Chinese cooking to braise meats. There have to be thousands of versions, but this version stems from my first year at Longrain and I’ve stuck with it ever since. With most masterstock recipes, you put everything in and boil it. This one is different because we fry off the aromats until they’ve caramelised and released their flavours before we add liquid and boil it up: this adds real depth.