Chinese master stock
A reusable, spiced braising liquid of ginger, star anise and Sichuan pepper for tender chicken, pork and duck.
Make this once, then cook it into 11 different dishes.
- Time45 min
- LevelEasy
- Costabout £1.56 a head
- Makesabout 1.4 litres, enough for 2 or 3 braises
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the water, tamari, sherry and sugar in a large saucepan or stockpot and stir over a medium heat until the sugar dissolves.
- 2
Add the ginger, spring onions, garlic, star anise, cinnamon, Sichuan peppercorns, fennel seeds and orange peel.
- 3
Bring to the boil, then lower the heat to a gentle simmer. Cover with the lid slightly ajar and simmer for 30 minutes so the spices infuse.
30 min - 4
Taste. It should be savoury, lightly sweet and fragrant. Add a splash more tamari for salt or a pinch of sugar for balance.
- 5
To use, bring the stock to a gentle simmer, lower in chicken, pork or duck so it is fully covered, and cook gently until the meat is tender and cooked through (chicken thighs about 30 minutes, pork belly 1 hour 30 minutes).
- 6
After each use, boil the stock hard for 5 minutes, strain and cool it within 90 minutes, then chill or freeze it. Top up with a little water, tamari and sherry before the next use.
About chinese master stock
Chinese master stock is a reusable, seasoned braising liquid made from soy sauce, rice wine, ginger, spices and aromatics. It is also known as red cooking liquid or lu shui, and it is used to poach and braise chicken, pork, duck and tofu.
It tastes savoury, gently sweet and warmly spiced with star anise, cinnamon and Sichuan pepper. As it is used again and again, it picks up flavour from the meat it cooks and gets richer, which is why it is sometimes called a perpetual stew in restaurants.
This version uses gluten free tamari and dry sherry instead of wheat based soy sauce and Shaoxing wine, so it suits coeliacs. One batch makes about 1.4 litres, enough to poach a chicken or braise a piece of pork belly two or three times.
Tips
- Shaoxing wine is traditional but usually contains wheat. Dry sherry is a gluten free swap with a similar flavour.
- For a soy free version, replace the tamari with coconut aminos and add 1 tsp extra salt. The stock will be sweeter and paler.
- Keep the stock at a bare simmer when braising meat. A hard boil toughens the meat and clouds the liquid.
- Top up the stock with water, tamari and sherry after each use, so the balance stays right.
- Add a tablespoon of dark brown sugar for a deeper red colour and a glossier finish on the meat.
Storing and freezing
After use, boil it hard for 5 minutes, strain it, cool it within 90 minutes and keep it in the fridge for up to 3 days, or freeze for up to 3 months. Boil it again before each use, and throw it away if it smells sour or off.
Dishes you can make with chinese master stock
Cantonese Soy Sauce Chicken (Xi Yau Gai)
NFLu Rou Fan (Taiwanese Braised Pork Rice)
GFDFNFCha Ye Dan (Chinese Tea Eggs)
GFDFNFLu Dou Fu (Red Braised Tofu and Shiitake)
GFDFEFHong Shao Ya Tui (Red Braised Duck Legs with Pak Choi)
GFDFEFNiu Rou Mian (Chinese Braised Beef Noodle Soup)
DFNFKou Shui Ji Style Chilli Oil Chicken Salad
GFDFEFButa no Kakuni (Japanese Braised Pork Belly)
GFDFEFHong Shao Pai Gu (Red Braised Pork Ribs)
GFDFEFHong Shao Qiezi (Red Braised Aubergine Rice Bowl)
GFDFEFKou Shui Ji (Sichuan Mouth-Watering Chicken)
GFDFEFQuestions
Can I really reuse master stock?
Yes, safely, if you treat it carefully. Boil it hard for 5 minutes after every use, strain it, cool it within 90 minutes and chill or freeze it. Throw it away if it smells sour or looks cloudy and slimy.
Is this master stock gluten free?
Yes. It uses gluten free tamari and dry sherry. It is also dairy free, egg free, nut free and vegan before any meat is cooked in it. Check your tamari label, as some brands contain wheat.
What meat works best in master stock?
Chicken thighs or a whole chicken, pork belly, pork shoulder, duck legs, beef shin and boiled eggs all work well. Tofu and mushrooms also take up the flavour nicely.
How do I use it for a whole chicken?
Bring the stock to a gentle simmer, lower in a 1.5 kg chicken so it is almost covered, then poach on the lowest heat for about 45 minutes. It is cooked when the juices run clear and the thickest part reaches 75C.
What can I use if I do not have Sichuan peppercorns?
Leave them out or add a few black peppercorns and a strip of lemon zest. You will lose the tingling edge but the stock will still taste excellent.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
