The basket has been updated
"The master stock is a Chinese stock based on meat and bones and other Chinese spices plus soy, rock sugar and rice wine. You can keep it and add to it by braising or poaching meat in the liquid, and the stock will repeatedly absorb all the different flavours from the stuff you cook in it. Like a many year-old sourdough.
I was introduced to it by one of my dear friends and colleagues who is a huge fan of the Asian kitchen. And was really happy to learn this new aspect of cooking.
The recipe is for 1 batch however I suggest making 4-6 times the recipe, so you have a proper batch. You can keep it in the freezer, and defrost every time you need to use it. It only gets better and better.”
Emilie Qvist Kjaergaard, visiting chef, OmVed Gardens
500g mixed seasonal mushrooms
500ml master stock
4 English muffins
Fresh garden herbs (sage, bronze fennel, thyme etc.)
500ml Xiaoxing (Chinese rice wine)
250ml White soy
250ml Dark soy
3 pc Sichuan pepper
200g Yellow rock sugar
1pc Liquorice root
1tsp All spice
1pc Dried chilli
10g Dried mandarin shell
Prepping the Masterstock
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.