Create a stunning master stock with the spices, 75ml soy sauce, a clove of garlic and 40g of sugar. Infuse this together in around 2 litres of water then use the resulting stock to poach chicken, pork or duck. The finished stock can be boiled and re-used, the flavour intensifies with each use. Some restaurants have master stocks derived from one many years old!

uses: Base stock to poach whole or pieces on the bone of chicken, pork or duck. The stock can be used for soup or reduced and used as a sauce or in a dressing for a noodle salad. Add a selection of the spices to a braised pork dish.

good with: chicken, soy, sugar, noodles, spinach, green veg, pork, duck,