Master stock

Master stock

Fond

By
From
Luke Nguyen's France
Makes
6 litres
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250ml light soy sauce
60ml dark soy sauce
2 tablespoons sea salt
4 cinnamon sticks
6 star anise
6 black cardamom pods, crushed

Method

  1. Combine the soy sauces and sea salt in a large saucepan. Pour in 6 litres water and bring to the boil over high heat, then reduce the heat to a slow simmer.
  2. Tie up the cinnamon stick, star anise and cardamom pods in a piece of muslin, then add to the pan. Simmer for 30 minutes to infuse the spice flavours through the stock. Turn off the heat and leave to cool.
  3. If not using immediately, the stock can be stored in the fridge for 3 days, or frozen until required (see note).

Note

  • To store the stock, add 1 tablespoon sea salt and return to the boil. Skim off the fat and impurities from the surface, strain into a clean pan and allow to cool, then store as mentioned above. Each time you use the stock you will need to adjust the water level and seasonings. Top up with water to the 6 litre mark, add 1 tablespoon dark soy sauce and 2 tablespoons light soy sauce, and also replace the aromatics about every third use. It is good practice to always taste the stock; this way you will understand if the seasoning and aromatics need adjusting.
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