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Red-braising stock

Kylie Kwong from Kylie Kwong Heart and Soul
Fragrant aromatics, including ginger and star anise, add a delicious flavour to Kylie Kwong's classic Chinese red-braising stock

Red-braising stock

Method

1. Place the water, rice wine, dark soy sauce, light soy sauce, rock sugar, garlic, ginger, spring onion, sesame oil, star anise, cassia and dried orange peel in a 10-litre stockpot and bring to the boil.

2. Reduce heat and simmer gently for 20 minutes to allow the flavours to infuse.

3. The stock is now ready for use, or can be set aside to cool and then refrigerated for up to 3 days or frozen for 2-3 months.

Cooks Notes:
"This intensely flavoured stock lends a beautiful complexity to red meat dishes," explains Kylie.

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Serves: Make about 6 litres

Prep: 10 min, plus cooling
Cook: 30 min

Ingredients
6 litres cold water
750ml rice wine
500ml dark Soy sauce
250ml light Soy sauce
400g yellow rock sugar
12 garlic clove, crushed
100g Ginger, sliced
8 spring onion stems, trimmed
1 tsp Sesame oil
10 Star anise
10g cassia bark, or 4 cinnamon quills
1 piece of dried orange peel