Make This Stock Once, Use It Every Week
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- Опубликовано: 4 июл 2024
- Master stock -- an extremely flavorful Cantonese braising stock that evolves with every use. It's not your typical sipping stock, rather you use it to braise and poach different meats and even veggies over and over again, providing different flavors and nuances with every new dish.
00:00 - What Is Master Stock?
00:40 - Ingredients
01:37 - Roasting Your Aromatics
02:25 - Creating The Stock
06:25 - Cooking Chicken With Master Stock
10:26 - Cooking Mushrooms With Master Stock
15:00 - How To Store Master Stock/Plating
18:05 - Outro 
Хобби
Aromatics:
Scallions
Ginger
4 cups chicken stock
2 c light soy
2 c dark soy
10ish cinnamon sticks
15 star anise
3 pieces licoriche root
2 tbs black pepper
2 tbs allspice
5 bay leaves
1/8 cup corriander seed
2 c sugar
I am gluten intolerant. Is there a modifier I can use for dark soy sauce?
@@daisyhislop7179 tamari soy sauce is wheat free and I can't really tell the difference flavour-wise honestly. Would recommend. It's also fairly widely available (at least where I live)?
Though it is a Japanese style soy sauce so I'm sure people with better palates might find it a less good replacement for a Chinese soy
@@jonkung - Can you make video or drop link to which induction stovetop you have including the one for your wok?
As a side note, 1/8 cup is about 2 tbs, so that can be streamlined a bit for the coriander seed :)
My Mennonite grandma had a similar "perpetual stew" that was often simmering on the stove. She had a huge garden and would put whatever vegetables were ripe in the pot along with mushrooms, wine, etc. If something was about to expire, it went in the pot 😁 We'd eat potatoes, onions, pork chops, beef brisket, etc. braised in it a few times a week. Really good with her fresh bread.
It was delicious, but it definitely didn't have as much flavour as this kind of stock! The only dried herbs/spices I remember my grandma putting in were peppercorns, coriander seed and bay leaves. However plenty of herbs like dill and fennel were added periodically. She mentioned that some people add juniper berries, but she doesn't like the taste.
Very interesting; thanks for the video! 😊
This sounds interesting, thanks for sharing that did bit, I'm looking for more ways to boil food :D
I’m still in the middle of watching this, but I gotta say I’m LOVING the Olive-green notes in your kitchen! Those tiny cabinet drawers are 🤌🏼
@@jonkung _Chimichanga_
@@jonkung The matching green Staub is pretty great too!
EASILY the most beautiful kitchen setup i've ever seen
@@jonkung it shows! would love a kitchen tour :))
I was super taken back by how incredible his kitchen looked, and the quality of all his kitchen wear...then i found out hes gay and it all made sense. For some reason gay men all have the nicest looking kitchens.
Watched this and immediately went out to buy all the ingredients, I now have a pot of master stock simmering on my stove! Testament to how good/approachable this content is. Would love to see more videos like this!
Watching this video and seeing the small things like you tossing the onion skins in the sink or mumbling to yourself about how moving the chicken is gonna be messing, just makes this feel so much more authentic and doable than many of the cooking videos I watch. I like those to, but this feels chill and makes me excite to cook. I don't know how or when you get the multiple camera angles, but it's all so fluid and natural. Thank you for this video
I was feeling the very same thing...even caught myself smiling! I love the realness and the light jazz in the background. The set,lighting, and the clarity of sound are awesome!! New sub here!!
Being an older person on my own this would be amazing time wise to save me that whole make a stock each time i want to braise something I can just cook and come again Making cooking exciting again, while imparting more Flavor each time i cook. Thank you Jon Kung. Im defiantly adding this to my List
Made a whole chicken today using this stock and it turned out amazing! Chicken was falling off the bone and it melted in your mouth. 11/10
This is wonderful. I plan on making this and freezing a little to compare month 1 to month 4 and so on. The writing down the flavors as they progress to see the difference at the end of the year. I'm so excited, thank you!!
This works for meal prep. Seal it airtight or portion it with a layer of fat on top. The aromatics will fade with time unless sealed really well.
@missbjellison how is it going? Did you actually compare with notes? I'm curious.
I've had an awful day and just needed this. The vibe you create with the quality is just the chefs kiss. 👌
Yes! More longer videos like this please!
@@jonkung Get the fun recipe, your wonderful self, and the goodest girl ☺
Dude this new setup is so professional I love it
Love your kitchen! That stove is amazing!
This is sooooo nice! But I feel like if you smash the ginger then cut them, and sauté the spices before adding the liquids, more flavor will come out 😂 (just the Chinese grandma in me being extra)
You mean roast the spices on a dry skillet?
@@P0cketSandyes the flavors come out more by doing it dry in a skillet
@@Monoiru that's what I was thinking, just wanted some clarity
I've been looking for recipes that involve wet cooking methods for health reasons (low AGEs --Advanced Glycation End Products...), this sauce is something I've totally forgotten about. Chinese has the most low inflammatory ways to cook foods especially meats that are not as "yeet hay" 😄 We use to buy red braised dishes, but I need to figure out how to do it myself. This recipe looks like a good place to start!!
Love the new kitchen!!! Love to see POC thriving.
I followed this recipe exactly and the flavor is so good good I could cry. I can't wait to start actually cooking with it
Love everything in this video. Amazing work as always. Thanks for sharing!
Love the new kitchen! And amazing video as usual
Congratulations on finishing your kitchen Jon, it’s beautiful 🎉🙌🏿💯🥂
This is definitely going to be a new thing in my life now. Thank you! Love the kitchen and noticed you have a bunch of other interesting looking videos....very eager to dive in!
I've been waiting on this, thank you
I've been telling my girl that cooking is not like mixing reagents in a Chemistry lab where there is no room for flexibility/creativity.
So, I had to show her your video. And I subscribed. 😃
Just came across this channel and all i can say is, i love, love, love it ! So laid-back-cool, like just hanging out with friends or certain family. Great information and know how. This has given me a good foundation for stock. Since i live by myself, i started cooking meats in a crockpot with similar spice variety solution and liquids {dry sherry was another i used.}. I didn't want to waste all that liquid, so i stored it in the refrigerator, the next meat was pork so i threw in a couple fistfuls of dried apples and onions. The pork was incredible...and the broth ? You're sooo right ...the broth got better also. Now with your help, i have a great launching pad to build off of ! Thanks so much for being here. Never learned any of this anywhere else. Instant subscriber !
Can't wait to start this master stock. The sky's the limit!
THANKS JON!!
It all makes sense with your explaining how to make stock. Thx
Just made it last week and I know it's going to get better!!! Thanks for the videos
I absolutely adore this, an awesome recipe and an awesome video. Whilst I'm white as snow, my dad grew up in HK and Singapore, and I think I'm gonna try making him a jar for christmas, especially if I start now.
Thank you for doing this! I loved your other videos on the master stock, but I couldn't wrap my brain around how to make it. Now that I see it, I am so excited to be able to make a master stock. It will keep me from stressing about my meats
Me too, I am always stressed big time about my meat...hope this solves it!
Your channel has inspired my home cooking for a long time now, particularly your videos about master stock. What started as a marinade for one chicken, turned into a brine poaching experiment a week later. And then another. And another. Every week or two, for several months.
I just made my best curry ever, after putting master stock roast chicken into it. And I'm just getting started. 🍗🥘😙👌
Thank you very much. 😌🙏
i dont even cook, i watch your videos cause it is so calming and i like your personality :)
such a charming, warm cook! thank you for the recipe!
I have been watcing this recipe repeatedly for a couple of weeks now, today I bought the ingedients. Can`t wait!
I'm finally ready to make my list to go shopping.
Thanks for sharing Chef!
If this is the new house then I'm freaking fracking loving it!
JON! I made this this afternoon , added tomatoes and onion. Placed a pound of chuck roast and baabbbyy it’s delicious. Love your videos!! Thanks
Excellent tutorial…. Love your videos, Jon. ❤❤😊
I've been waiting for this video! Your recent shorts have been addressing master stocks and was hoping you would have a video of a good recipe!
Wowww thanks for Vegetarian version 👌👌👌
My mouth is watering just looking at this I can't imagine what the smell will do to me. I may swoon.
Starting this next week, with chicken and mushrooms. Cheers.
Fantastic video! I've never seen such a comprehensive overview on RUclips before. Total legitness too.
Some things I learned after maintaining a master stock for 5+ years (until I broke up with my girlfriend, had to move into a smaller apartment, and couldn't fit one in my fridge):
- Using a ratio of 1 part dark soy sauce, 1 part light soy sauce, 1 part rice wine worked pretty well (start out with a bottle of each, then maintain that ratio).
- My initial "bootstrap" was sacrificing an entire black silky chicken to the first batch, before cooking any other meats (black silky chickens aren't good eating, but make god-tier stock).
- Be careful if you're adding black cardamom. Add any more than one piece, the whole thing ends up smelling like a Chinese herbalist shop and will mess up your stock for weeks.
- Licorice root is very good, you can mess around with the ratio of that and star-anise.
- If anyone whines about potential botulism, point out that the pH from the ginger, green onion, tangerine peel, rice wine etc is less than 4.6 (botulism cannot survive in environments more acidic than this... but do your own reading).
Suggested things to cook:
- S-Tier, chicken mid-wings.
- A-Tier - whole chicken.
- B-Tier, beef brisket. Pork. (Remove the fat the next time the stock chills).
- C-Tier - pressed tofu.
- F-Tier, beef tripe. Turns jet-black and tastes like pure salt.
And ALWAYS keep a cup or so of your master stock in a friend's freezer, just in case your house burns down or your fridge explodes.
I want to try making chicken wings with this how have you done yours in the past?
@@pully0825 10 minute simmer (Just under boiling point), then turn off the heat, leave them sit in there for another 20 to 30 minutes. Obviously adjust that timing if you have extra large or small wings.
@@jonkung Damn that sounds fine! Thank you.
Awesome info thanks! Does the stock really never lose volume over time? Do you never have to add more water or chicken stock?
@@griffinpolonus939 You'll lose some liquid every time you use it due to absorption/evaporation/boiling, but I keep it topped up with dark soy/light soy/rice wine (equal ratios). Jon doesn't seem to use rice wine, so he might use water or broth.
My mouth is watering now. Wow
Love your fur babies… and.. Jon is tops! ❤❤❤😊
This is why I love social media! I would have never known about this.
Thanks for this!
This was the first time viewing any of your videos, and I will definitely be back. This was fantastic. I like the way you explain your decisions and I learnt a lot, I think because you delivered the message so well, I am more likely to retain that information longer.
You mention other cultures that use a variation on a perpetual stock, I am thinking of Indian families that boast using the same curry base for generations, and that it is a unique 'signature' of that family. Thank you again.
Ga' dang! That kitchen! 😃
*long, impressed whistle*
And this video looks like a televised cooking show 😍😁
fantastic video! learned a LOT thank you
This kitchen!!! I love the old style stove but with induction. Can we get a kitchen tour please????
Also loving the new filming style. More more more videos!
DAMN! These all look so good...
been a while since ive been to your channel. sick kitchen upgrade!
looks delicious!
This looks/sounds so good. I'm gonna spend days trying to find ways to make this onion free, gluten free and aip friendly only for it to never reach this level of delicious.
Came over from tiktok wanted to make a master stock and was hoping you had a how to! Thank you!!!!
I have a black shepherd. He looks at me a lot while I'm cooking. Love your vids and dog.
Wow. New space?!? And that stove is beautiful.
fascinating, ive never known about master stocks before! id love to try making those master stock mushrooms. im also so jealous of all the green in your kitchen
Like that recipe 😊
This looks like it would be a great way to prepare heirloom chickens that don't have a lot of breast meat on them...I have a lot of those in my freezer from a meat CSA I did. That burnished brown chicken skin looks GORGEOUS. Nice.
Love the kitchen
This is really cool
great video as always !!
my guy it's a 19 minute video and it was uploaded 3 minutes ago
@@chi221 he must be from the future
Thanks
Awesome video. Subscribed.
I’ve been messing around making stock and prefer some of these spices too. True I took fish left over and really got a good broth but it was fishy you are right. Thx! Will try this and likely ice cube them .
Man, absolutely love the vegan option!!!
I know nothing about cooking, but this video just randomly popped up on my feed and it was so chill and interesting... I might just try this out. Also, skills I can learn, but I'm afraid I won't be handsome as this brother LOL.
damn your kitchen is rad
Lately getting recommended more and more interesting pieces. First cheong and this now..
I wonder if can include this into my cooking aas at the very least would be interested in trying this.
I need to make this now!!! Then I'll be sure to catch me a man when I learn how to cook.
So proper Chinese master stock is salty AF but I like your version as well. Cheers🎉
Thank you so much for making this! I’ve been wanting a more in depth vid about this :) The new space looks incredible and suits you well. Just a friendly suggestion, take it or leave it, but I found the music (which is lovely) to be a bit too loud and distracting. I think it would be nice to have your voice front and center
thank you!!!!!
Jon, thanks so much for this video. I just got done eating chicken thighs and rice, using the master stock you showed how to make.
OMG! It is the best thing I’ve ever made. Where did you learn to cook?
Hi Jon, I can see that you have an unusual kitchen setting, it would be nice to know more about it!
Hey Jon kung, I just wanted to let you know I looked up that cast iron pepper grinder and they've raised it to $84+ on Amazon 😔 talk about broken hearted.
Love your videos keep up the good work.
May we have a series where you continue to use this batch of stock?
As someone who converted to the induction life from your vids can we get a tour of the new kitchen and that amazing cooktop? It looks so cool!
@@jonkungyes, would love the info on the hood system. The residential ones all seem to suck. I want one that actually works.
Greetings from Seattle!🧘🏽♀️chicken looks absolutely delicious. I’m Mexican American but I grew up eating mostly Asian foods. I’ve learned so much from you and I really dig your teaching style. Thanks for sharing your passion and talent!
Waving hi from Sunset Hill Ballard 💕
This is really interesting and looks pretty amazing! I was wondering if it was a good idea for a uni student to try that ? I obviously don't have huge amount of money for food and maybe that could be a way to reuse and have smthg to make nice meals in.
Will 100% make this! Thanks for sharing!
Do you refrigerate the stock if you use it once a week? Or do you leave it on a shelf? I understood that if you won’t use it once a week to freeze it.
Again thanks and what a beautiful kitchen! Kudos!
You also use a AGA-furnice, or a compatible brand ? Until 1969 my mother used a AGA en than she became a natural-gas-furnice. Nowadays ,I 'm looking for an AGA on which I can use coal or wood ! What kind of energie do you use in that furnice ? ( Love your way of cooking ! ).
Prior to this the only thing I was aware of that you just keep feeding and keep going for years was molé. I think this is more my speed.
I can’t wait to do this with braised pork
Your kitchen is beautiful, you're finally somewhere that can match your physical beauty. Neat, organized, and handsome~
Absolutely love this! Thank you. I have two questions : When not in use (throughout the week) does it need to be refrigerated or can I let it sit on my stove? Second, how often should this be strained?
please give us a kitchen tour!!
Lovely new kitchen, enjoy your new space! I made Sunday Dinna which is Belize style rice and Stewed chicken. The stock was so flavorful I used it to braise more chicken. Then reduced it to make a warm dipping sauce for flautas. If the salt content is high enough could I use that for a master sauce too in the future?
the ingredients look at color, I learned so much by watching Chef Hung, what do you think about Lamb in the same stock
omg i just realized the tea egg mix i have is almost the same and has licorice root which i didnt expect to have until i go to an asian market. Pretty sweet lifehack
shiny kitchen you got there 👀
You are so cocky..I love it
from what i heard, is to never poach different types of meat in the same master stock - to avoid bacterial contamination. So for this, only to cook chicken. And strain it thoroughly after each use
Only thing I might change is taking your spices and pan roasting them till fragrant
by the powers of whatever mystical force holds together our universe i need to try this!
First to like! Happy New Year!
The dog knows when he started cutting the chicken 😂
watching this while eating corndogs : )
You should do a video on how to butcher a chicken across the bone in the Chinese style. I’ve always had trouble with it.
If I'm going to use it at least once a week, do I need to cool it in the fridge between uses? Or can it be stored at room temp?
Yes it needs to be refrigerated or frozen in between because of the chicken broth used.