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A Chinese 滷水 Master Sauce
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A Chinese 滷水 Master Sauce

The Chinese 滷水 Master Sauce is a highly aromatic braising stock for red-cooking meat and poultry. It can be used again, and again, for months, or years.
Course: N/A
Cuisine: Chinese
Keyword: Braising, Broth, Sauce, Stock
Author: John Thompson

Ingredients

  • 2 qt. Water;
  • 1 qt. Chicken Stock;
  • 1 cup Soy Sauce;
  • 1 cup Shaoxing Wine;
  • 1 cup Sugar;
  • 1 tbsp. Salt;
  • 6 -8 thick slices Ginger;
  • 1 head Garlic cloves unpeeled but lightly crushed;
  • 3 small Scallions;
  • 2 dried Black Mushrooms Shiitake;
  • 1 small Cinnamon stick;
  • 1 Black Cardamom Pod;
  • 1 tbsp. Fennel Seed;
  • 1 small slice Dried Galangal;
  • 1 pc. Dried Orange Peel;
  • 1 tsp. Sichuan Peppercorns;
  • 1 small dried Chili.

Instructions

  • Place all the flavoring ingredients into a suitable pot along with the water and stock.
  • Simmer the pot over a gentle flame for an hour or two, then strain to remove the solids.
  • Refrigerate the Master Sauce once cooled.