Chinese Master Stock 滷水汁

Chinese Master Stock 滷水汁: Make your own savory & fragrant stock for your favorite Chinese dishes. This bold, rich stock is perfect for poaching & braising meat.

Chinese Master Stock 滷水汁 is a savory and fragrant stock full of pungent Chinese spices. It’s a common ingredient used in Cantonese & Fujian cooking to poach or braise meat. The weirdest, or actually the best thing about it is they’re reusable for years!

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5 from 2 votes

Chinese Master Stock is used to make some of my favorite comfort food from home. So, it’s definitely a MUST on our Pressure Cooker To-Make List.

Make your own savory & fragrant Chinese Master Stock 滷水汁 for your favorite Chinese dishes. This bold, rich stock is perfect for poaching & braising meat.

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Many Chinese restaurants treasure their Master Stock like GOLD because it’s loaded with layers of thick flavors after cooking with the same broth for years.

After each use, the poached meat and other ingredients will extract their own flavors into the stock. So, the flavors will continue to accumulate and create a richer, more complex stock. THIS is their secret sauce!!

Did you know that some restaurants use the same stock for over 100 years after being passed down from generation to generation? Now I know what wedding gift I should give to my future kids! 😀

Ingredients for Chinese Master Stock 滷水汁


Chinese Master Stock Recipe Ingredients 滷水汁

Master Stock Base

Spices for Master Stock

Instructions for Chinese Master Stock 滷水汁


Step 1
Release the Aroma


First crack the dried black cardamom pods with your knife.

Then, place all the spices into the pressure cooker and heat them up (Instant Pot: press Sauté button).

The spices will slowly release their aroma.

Step 2
Vaporize the Alcohol


Once the pressure cooker is hot, pour in the Shaoxing wine and boil off the alcohol.

Step 3
Pressure Cook the Master Stock


Pour the remaining ingredients into the pressure cooker.

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 10 minutes, then
  • Pressure Release Method: 10 minutes Natural Release

Open lid. Taste and add salt to your stock.

Now you can start cooking with the master stock!

Storage and Usage Tips for Chinese Master Stock 滷水汁


Don’t throw away the stock after the first use!! They’re called Master Stock for a reason. 😀

Flavors: When the stock is first created, it won’t taste like the normal Master Stock you get from restaurants. However, after using it to cook meat, the true flavors will be extracted. The more you use it to cook, the more depths of flavors it’ll developed. So, if you like, you can add 6 – 8 chicken drumsticks to the ingredients to make the stock.

Freeze: After every use, strain and set the stock aside to cool, then chill overnight in the fridge. When the fat rises to the top and form a layer of gel, skim it off, then freeze the stock for next use. A more convenient method is to use a fat separator to remove the fat, then freeze the stock.

Storage Duration: You can store the stock in the fridge for 3 days or freeze it for up to 3 months.Reuse: When you take the stock out of the freezer, make sure to bring it to a full boil before using it to cook. We usually cook the stock at High Pressure for 10 minutes, then Quick Release before using it to cook.

Revamp the Flavors: If your stock is going low in volume, add more water, Shaoxing wine, soy sauce and other spices to keep it from diluting.

Recipes that Use Chinese Master Stock 滷水汁


Soy Sauce Eggs Recipe

Make this super easy Soy Sauce Eggs Recipe that celebrates a beautiful bond between a little boy and his Grandma. Flavorful eggs with perfectly cooked egg yolks & smooth egg whites, infused with delicious homemade Chinese Master Stock.

Chinese Braised Beef Shank Recipe

Make this delicious Chinese Braised Beef Shank Recipe in the Pressure Cooker with homemade Chinese Master Stock 滷水汁! This flavorful and tender beef makes a great chilled appetizer or a warm main dish.

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Instant Pot Homemade Food Gifts Recipes (Pressure Cooker Homemade Food Gifts Recipes): Instant Pot Chinese Master Stock Recipe for DIY Christmas Holiday Gifts

Chinese Master Stock (Chinese: 滷水汁)

Make your own savory & fragrant Chinese Master Stock for your favorite Chinese dishes. This bold, rich stock is perfect for poaching & braising meat.
5 from 2 votes
Print Rate This Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total: 45 minutes
Servings: 2
Calories: 236kcal
Author: Amy + Jacky

Ingredients

Master Stock

Spices for Master Stock

Instructions

  • Release Aroma: First crack the dried black cardamom pods with your knife. Then, place all the spices into the Instant Pot Pressure Cooker and heat them up (Instant Pot: press Sauté button). The spices will slowly release their aroma.
  • Vaporize Alcohol: Once the pressure cooker is hot, pour in the Shaoxing wine and boil off the alcohol.
  • Pressure Cook Master Stock: Pour the remaining ingredients into the pressure cooker. Close lid and cook at High Pressure for 10 minutes, then 10 minutes Natural Release. Taste and add salt to your master stock. Now you can start cooking with the master stock!
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Recipe Notes:

If you like, you can add 6 – 8 chicken drumsticks and cook with the Master Stock simultaneously.
1) Freeze the Master Stock: After every use, strain and set the Stock aside to cool, then chill overnight in the fridge. When the fat rises to the top and form a layer of gel, skim it off, then freeze the stock for next use. A more convenient method is to use a fat separator to remove the fat, then freeze the stock.
2) Storage Duration: You can store it in the fridge for 3 days or freeze it for up to 3 months.
3) Reuse the Master Stock: When you take the Stock out of the freezer, make sure to bring it to a full boil before using it to cook. We usually cook the Stock at High Pressure for 10 minutes, then Quick Release before using it to cook.
4) Revamp the Flavors: If your Master Stock is going low in volume, add more water, Shaoxing wine, soy sauce and other spices to keep it from diluting.
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! 

Nutrition:

Calories: 236kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 2006mg | Potassium: 126mg | Fiber: 2g | Sugar: 20g | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg
Course: Sauce, Stock
Cuisine: Asian, Chinese
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!
Make your own savory & fragrant Chinese Master Stock 滷水汁 for your favorite Chinese dishes. This bold, rich stock is perfect for poaching & braising meat.

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Celia
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Celia

Does it need to be made in a pressure cooker or can it be made using a heavy cast iron pot like Le Creuset?

Mark Johnson
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Mark Johnson

Love you guys. About to make this for the first time. Haven’t seen this question yet — do you leave in the spices or remove them after making the master stock? Before freezing?

Jaye
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Jaye

A question. So you take master stock, boil. Then use on the dish your cooking. Which infuses the meat or dish and then you recollect it again put in fridge, then freeze and do this every time?

Mary
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Mary

I feel very confident with the instant pot electric pressure cooker. I was always afraid to use
in fear of blowing up…. I have a strong confident in my new electric pressure. Your recipe are appreciated.

Sandrine
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Sandrine

Hi Amy & Jacky,
From your instructions:
Reuse the Master Stock: When you take the Stock out of the freezer, make sure to bring it to a full boil before using it to cook. We usually cook the Stock at High Pressure for 10 minutes, then Quick Release before using it to cook.
I have just froze the master stock.
Can I just put the frozen master stock HP for 10 mins and QR? Or should I let it thaw before HP 10 mins?
After QR, do I have to let the master cook come to room before cooking eg: the beef shank recipe?

Thanks!

Angie
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Angie

love your recipes, especially the tips.
Hope to receive more.
Angie

Samantha
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Samantha

Can I use green cardamom pods? What’s the flavor difference between green and black cardamom

Lyn Stephens
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Lyn Stephens

Will this stock work for vegetarian and vegan dishes with no meat of fish

Will
User
Will

I have been using the stock for about 6 months, but it is starting be be gelatinous when it is cold and very thick, is that okay?

Cindy Moore
User
Cindy Moore

(Sorry I arrived late to this party. 😉 I can’t wait to make this! What about using bone broth instead of water to make the master stock? I’m thinking that would have the master stock more rounded and flavorful right from the start? Thanks!

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