Master stock

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A recipe for a soy-based Chinese stock that can be utilised in a number of ways.

Jonathan Kung’s recipe for Master Stock, a powerhouse poaching liquid used in Chinese cooking, gets its flavor from chicken wings, aromatics, and spices.

Learn to make and use this no-soy Sichuan version of Chinese master stock (卤水, lǔshuǐ) that will last a whole lifetime for flavorful brining!

This simple recipe for Chinese Master Stock is easy to make using a pressure cooker (Instant Pot). Master stock is a flavorful braising sauce used in Chinese cooking.

Chicken soup is a staple across countless cultures and cuisines, each with their own unique interpretations. In Chinese cooking, a rich, fragrant master stock chicken forms the basis of a comforting congee and a delicious dumpling dish.

Citizens, your saucy Leader - the toothsome TFD! - would like to share with you today a staple of Cantonese and Fujianese cuisine: lo shui, or 'master sauce'! :) A master stock (Chinese: 鹵水 or 高汤)

An all-purpose and versatile stock made with an assortment of herbs and aromatics, our Chinese Master Stock is the perfect base to flavour your next meal. Try it now! Recipe by Asian Inspirations.

This recipe for Master Stock comes straight out of Lorraine Elliot's book Not Quite Nigella. I have named mine Not Quite Kevin.

This sauce is a fantastic gift for anyone who loves to stir-fry. It can be refrigerated for up to two weeks. More Condiment Recipes