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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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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Chinese Master Stock 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.
Author:
Recipe type: Sauce, Stock
Cuisine: Chinese  
  Prep:  |  Cook:  |  Total:
  Serving: 1½ - 2 cups
  Rated 5.0/5 from 2 reviews
 
Ingredients
Master Stock
Spices for Master Stock
Instructions
  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.
  2. Vaporize the Alcohol: Once the pressure cooker is hot, pour in the Shaoxing wine and boil off the alcohol.
  3. Pressure Cook the 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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Notes
If you like, you can add 6 – 8 chicken drumsticks and cook with the Master Stock simultaneously.

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.

Storage Duration: You can store it in the fridge for 3 days or freeze it for up to 3 months.

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.

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.


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.

Last update on 2017-11-19 based on Amazon US | Images from Amazon Product API

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