Red-braising Stock

Fragrant aromatics, including ginger and star anise, add a delicious flavour to Kylie Kwong's classic Chinese red-braising stock
By Kylie Kwong
Red-braising Stock
  • Rating:
  • Serves: Make about 6 litres
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes plus cooling
  • Effort: easy



  • 6 litres cold water
  • 750 ml rice wine
  • 500 ml dark soy sauce
  • 250 ml light soy sauce
  • 400 g yellow rock sugar
  • 12 clove garlic, crushed
  • 100 g ginger, sliced
  • 8 stems spring onions, trimmed
  • 1 tsp sesame oil
  • 10 star anise
  • 10 g cassia bark, or 4 cinnamon quills
  • 1 piece of dried orange peel

Tips and Suggestions

"This intensely flavoured stock lends a beautiful complexity to red meat dishes," explains Kylie.


1. Place the water, rice wine, dark soy sauce, light soy sauce, rock sugar, garlic, ginger, spring onion, sesame oil, star anise, cassia and dried orange peel in a 10-litre stockpot and bring to the boil.

2. Reduce heat and simmer gently for 20 minutes to allow the flavours to infuse.

3. The stock is now ready for use, or can be set aside to cool and then refrigerated for up to 3 days or frozen for 2-3 months.

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