Master stock

Master stock

By
From
New Thai Food
Makes
2 litres
Photographer
Jeremy Simons

Master stock is used to cook meat or poultry. You can reuse it numerous times. Strain it after each use and refresh with more ginger and spices each time you use it. I find that the stock can get very strong after several uses, so feel free to make a fresh batch of stock and add it to the existing stock to dilute its intensity.

Ingredients

Quantity Ingredient
8 garlic cloves, peeled
2 x 4 cm pieces fresh ginger, peeled and chopped
15 white peppercorns
60ml canola oil
125ml chinese cooking wine
125ml kecap manis
100ml oyster sauce
1 stick cassia bark
3 star anise
250ml light yellow bean soy
2 litres Chicken stock

Method

  1. Pound the garlic, half the ginger and the peppercorns in a mortar and pestle to a paste.
  2. Heat the oil in a large saucepan over a medium–high heat, then fry the paste, stirring continuously, until it smells crisp and nutty, for about 5–6 minutes.
  3. Pour in the Chinese cooking wine and boil, stirring, for 30 seconds to deglaze the pan, then add the remaining ingredients, including the remaining chopped ginger. Bring to the boil and skim off any scum and excess oil that rises to the top. Reduce the heat and simmer for 20 minutes, then strain, discarding all the solids.
  4. You can now use this stock to cook your choice of meat or poultry.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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