A Chinese 滷水 Master Sauce – Sybaritica

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.

• 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.

• 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.