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Mushrooms Braised in China via Denmark Masterstock, on an English Muffin
"You can keep it (masterstock) and add to it by braising or poaching meat in the liquid, and the stock will repeatedly absorb all the different flavors from the stuff you cook in it. Like a many year-old sourdough." -Emilie Qvist Kjaergaard, visiting chef, OmVed Gardens
A master stock is a stock which is repeatedly reused to poach or braise meats. It has its origins in Chinese cuisine and is typically used in Cantonese and Fujian cuisines. Foods poached or braised in the master stock are generally referred to as lou mei.
- mixed seasonal mushrooms 500g
- master stock 500ml
- English muffin 4
- salt to taste
- lemon juice for flavor
- Fresh garden herbs (sage, bronze fennel, thyme etc.)
- Xiaoxing (Chinese rice wine) 500ml
- water 3l
- White soy 250ml
- Dark soy 250ml
- Sichuan pepper 3pc
- Yellow rock sugar 200g
- Cinnamon 1pc
- Liquorice root 1pc
- cloves 3pc
- Cardamom 3pc
- all spice 1tsp
- Dried chilli 1pc
- Dried mandarin shell 10g
- Prepping the master stock:
Mix everything together and bring it to simmer and infuse, without reducing it. Now you can add the meat you want to poach, or bones from cooked ducks, chickens, pork or beef. You can use any kind of meat, except fish, shellfish, lamb and mutton.
- Cut the mushrooms in nice, thin pieces. Reduce the 0.5 litre of master stock until a creamy glaze.
- Fry the mushrooms in a big pan, add the reduced master stock and flavour it with lemon juice, and eventually a hint of salt.
- Give the muffins a quick toast in the oven, and arrange all of it on a plate, with a mix of fresh herbs on the top.
- Simple and tasty.