Red-braising stock
By: Kylie Kwong From: Kylie Kwong Heart and Soul
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- Prep time:
- 10 mins, plus cooling
- Cook time:
- 30 mins
- Serves:
- Make about 6 litres
Fragrant aromatics, including ginger and star anise, add a delicious flavour to Kylie Kwong's classic Chinese red-braising stock
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Tips and suggestions
- Eat with...
- Red-braised Brisket with Caramelised Shallots and Fresh Chilli
- Cooks Tips...
"This intensely flavoured stock lends a beautiful complexity to red meat dishes," explains Kylie.
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Ingredients
- 6 litres cold water
- 750ml rice wine
- 500ml dark Soy sauce
- 250ml light Soy sauce
- 400g yellow rock Sugar
- 12 clove Garlic, crushed
- 100g Ginger, sliced
- 8 stems Spring onions, trimmed
- 1 tsp Sesame oil
- 10 Star anise
- 10g cassia bark, or 4 cinnamon quills
- 1 piece of dried orange peel
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.
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Latest Comment
Great recipe!