Dear soy sauce fans, imagine a more aromatic, complex, luscious version of your favorite soy sauce, and you have the Chinese Master Stock. It’s a savory, sweet, tangy, versatile sauce that is used to braise meats, add flavor to stir-fries, noodle sauce, and anywhere else you’d typically use soy sauce. At about 14 calories per tablespoon, you can afford to go a bit wild!
The Secrets to Extraordinary Chinese Master Stock
(1) Fermented Bean Curd. A powerhouse of flavor that will make it seem like you added 5 additional flavor profiles instead of merely one ingredient. Fermented Bean Curd is an optional ingredient that you can feel free to replace with Light Chinese Soysauce. (Light refers to the color of the soy sauce and not the sodium level).
Most types of Fermented Bean Curd works, especially those labeled sweet or spicy.
(2) Star Anise. It adds a sweet fragrance and a slight hint of licorice flavor to mask any off-smells that the meat may have.
(3) Cinnamon Stick. In addition to the spicy and potent aroma, it adds a woody and citrusy flavor to the stock.
All three ingredients are optional and your Chinese Master Stock will still taste pretty good without them. Add one or add all when you are aiming for incredible Chinese Master Stock or looking to impress a foodie.
Chinese Master Stock Step-By-Step Pictures
Storage & Reheating
Fridge: Chinese Master Stock can be stored in an air-tight container for about 3 to 5 days with minimal loss of taste and flavor.
Freezer: After the Chinese Master Stock is fully cooled, store in an air-tight container for 4 to 6 weeks. To defrost, store the container in the fridge for 38 hours.
Reheat: Add the Chinese Master Stock to a pot and bring it to a rolling boil before simmering for 5 minutes for the best flavor.
Uses for Chinese Master Stock
- Braised Pork
- Braised Beef
- Braised Chicken
- Ramen Eggs
- Stir Fry Dishes
- Fried Rice
- Mix directly with noodles or rice to add extra savoriness.
Please share your experience in cooking this Chinese Master Stock recipe. I’d love to hear your cooking notes and tips!
Chinese Master Stock
Equipment
- 1 Measuring cup
- 1 stockpot – 2 quarts or larger
- 1 mesh strainer
- 1 chef's knife
- 1 Cutting Board
- 1 peeler
Ingredients
- 1 cup water
- 1/4 cup sugar
- 1 tbsp dark Chinese soy sauce
- 1 tbsp ginger
- 1 tbsp scallions
- 1/2 tbsp fermented tofu or light Chinese soy sauce (*needs to use one or the other for depth of flavor)
- 1 tsp Totole Granulated Chicken Flavor Soup Base Mix (*can also use better than bouillon paste or bouillon cubes )
- 1/4 tsp white pepper powder
- 1 stick cinnamon stick (*optional, can substitute with 1/4 tsp cinnamon powder)
- 1 whole star anise (*optional)
Instructions
- Wash, peel, and cut ginger into 1-inch cubes. Wash and cut scallions.
- Measure and add all ingredients to the stockpot.
- Bring to a rolling boil for 1 minute and then simmer for 15 minutes.
- Using the mesh strainer, separate the ginger and scallion from the stock. The stock is now ready for use.
Wow, I never knew master stock had all these ingredients!
It can have as little as 3: Light Soy Sauce, Dark Soy Sauce, and Sugar. But the flavors may be a bit too simplistic for many who cook regularly. 😃