Recipe: Chinese "Red Cooking" Master Stock

As discussed in prior posts, I use this stock primarily to poach heartier whitefish such as halibut, cod, and sea bass, but, it can be used to poach chicken, duck, pork (lean or fattier cuts), and other types of seafood. The "red" color appears at the end of poaching. For fish, poaching time is approximately 8 - 10 minutes for filets that are 1/2 - 3/4 inch thick. For chicken, duck, or pork, poaching time should be at least 30 minutes - use an instant read thermometer to make sure the meat is cooked through. I usually serve over rice or Asian noodles such as udon or soba.

"Red Cooking" Master Stock

Ingredients

3/4 cup light soy sauce

2/3 cup dark soy sauce

1/3 cup fish sauce

1 cup Shao Xing cooking wine

2 tbsp. sesame oil

4 cups seafood stock (use vegetable stock if seafood stock is not available)

3 cups water

3/4 cup brown sugar

1 large onion, diced

Peel of 1 orange, coarsely chopped

1/8 cup of sliced fresh garlic

1/8 cup of fresh ginger slices

8 small Thai chiles, coarsely chopped (2 - 3 jalapenos if Thai chiles are not available)

3 cinnamon quills

5 star anise pods

2/3 cup unsalted roasted seaweed, coarsely chopped

1 tsp. canola or other neutral oil

1 bunch of scallions, diced (for garnish of final dishes)

Directions

Heat canola oil in large (3 qt.+) pot over medium-high heat. Add onions and chiles. Cook until onions become translucent and begin to brown. Add all other ingredients to the pot. Raise heat to high and heat until boiling, stirring frequently. Once boiling, reduce to very low simmer (low heat), and cover. Cook at low simmer for at least 90 minutes up to 2 hours, stirring every 10 - 15 minutes.

To poach, place seafood or meat into stock (in batches if necessary) and cover. Do not disturb until at least 8 minutes (for fish) and at least 25 - 30 minutes (for poultry and pork) to check for doneness.