“千金不換”的滷水 (Master Stock)
Serves 1
Directions
- 1Heat oil in a wok and fry the ginger, garlic, shallots, green onion, cilantro, and all the spices until fragrant. Drain.
- 2Transfer the fried aromatics into a soup bag and place it into a large pot along with the oil and chicken broth.
- 3In a clean wok, melt the rock sugar over low heat until it turns to a light brown caramel color.
- 4Add a ladle of the broth to the caramel sugar to dissolve it, then pour the mixture back into the large pot.
- 5Bring the pot to a simmer (around 90°C - 95°C).
- 6Add the salt, chicken powder, and Shaoxing wine to the pot.
- 7Stir well and taste before adding the light soy sauce and dark soy sauce.
- 8Prepare the duck wings by blanching them in boiling water, then washing them clean and ensuring they are drained of excess water.
- 9Place the cleaned duck wings into the simmering stock, then turn off the heat and let them soak for 1 hour.
Ingredients
- 250 g 紅蔥頭
- 70 g 薑
- 270 g 蒜子
- 70 g 蔥
- 80 g 香菜
- 80 g 鹽水
- 3 g 香茅
- 30 g 八角
- 3 g 豆蔻
- 4 g 乾花椒
- 18 g 白芷
- 8 g 小茴香
- 8 g 桂皮
- 20 g 乾沙薑
- 2 g 香葉
- 7 g 甘草
- 3 whole 草果
- 110 g 鹽
- 350 g 生抽
- 20 g 雞粉
- 40 g 味粉
- 150 g 花雕
- 300 g 老抽
- 250 g 冰糖
- 15 jin 清雞湯
Equipment
woklarge stock potladlesoup bagskimmer
Tips
- The master stock should be skimmed with a layer of oil on top to keep it from going bad.
- If the stock is used daily, it can be brought to a boil once a day to preserve it for months.
- When cleaning the duck wings, make sure to remove any stray feathers.
