The master of all stocks

Lexi Gugger

The master of all stocks

Master stock is the base for many dishes in both Western and Eastern cooking. What we love so much about Master Stock is that you create this beautiful base for recipes and get to keep and re-use the stock!

Master Stock


  • 3 litres water
  • 450 ml Shaoxing rice wine
  • 250 ml soy sauce
  • 150 g yellow rock sugar
  • 8 garlic cloves
  • 65 g fresh ginger, chopped
  • 5 whole star anise
  • 4 whole cloves
  • 6 cinnamon sticks
  • 4 cardamom pods
  • 1 teaspoon fennel seeds
  • 1 teaspoon Sichuan peppercorns
  • 1 teaspoon peppercorns

Its very simple, put all the ingredients in the pot and let it cook away for four hours. The longer you let it cook the more intense the flavours will be!
Once it is completely cool stain the stock and put it into an airtight container. You can keep this stock in the fridge for up to 7 days or pop it into the freezer to hold it longer. The amazing thing about Master stock is that every second time you use it, all you need to do is half of the dry ingredients in the list above and a third of the liquids from the list above to get your master stock back to the optimum flavour.