Chinese Master Stock is a flavorful base stock used traditionally in Chinese cuisine for braising or poaching meats. It is made using a variety of aromatic, spicy, and savory ingredients simmered together to create a deeply rich broth.
1. (Optional) Char the aromatics (except tomato) in a dry pan for 2–3 minutes per side.
2. Combine all ingredients in a large pot.
3. Bring to a boil, then reduce heat and simmer gently for 30–45 minutes.
4. Strain and use to braise or poach meats.
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