Empty My Fridge
Chinese Master Brine Recipe (卤水)
Ingredients
- Ginger · sliced thinly2 slices + 2 inches
- Star anise1
- Cinnamon stick1
- Bay leaf2
- Cardamom2
- Gardenia pod1 piece
- Clove2
- Peppercorn10 tsp
- Fennel seed1 tsp
- Dried chili½ cups
- Garlic5 cloves
- Scallion2
- Bottled water or distilled water5–6 cups
- Soy sauce6 tbsp
- Dark soy sauce · for the color3 tbsp
- Shaoxing wine¼ cups
- Rock sugar¼ cups
- Salt1 tbsp
Instructions
- Heat a little oil in a large pot. Add all the spices, the ginger slices, garlic cloves and scallions. Stir over medium heat for a couple of minutes, until fragrant.
- Add 5-6 cups of bottled or distilled water and bring to a boil. Do not use tap water.
- Add the soy sauce, dark soy sauce, Chinese cooking wine, rock sugar and salt. The brine should taste much saltier than normal so it can flavour the food cooked in it.
- Simmer for 15 minutes. The brine is ready to use as a poaching or braising liquid.
- When finished cooking, strain out all the solids and bring the broth back to a full boil.
- Pour into a clean jar and refrigerate. Once cool, skim off the layer of fat on top (optional, keep it for other cooking if you like).
- Freeze for up to 2 months. Ideally, reuse or re-boil the brine at least every 2 months to keep developing its flavour.
Summarized from Souped Up Recipes's video. Watch it for the details.
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