Gallery
Master Stock Chicken and Beef (Lu Wei)
This rich and aromatic broth is perfect for adding deep flavor to dishes like noodles or dumplings. You will notice a wonderful balance of sweet spicy and savory notes created by the unique spices. It is an incredibly satisfying dish to make at home that elevates any meal with its comforting taste. A delicious Master […]
- Prep
- 15m
- Cook
- 25m
- Total
- 40m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Master Stock Chicken and Beef (Lu Wei)
| Ingredient | Amount |
|---|---|
| Scallions | 1-2 |
| Bay leaves | 3 as needed |
| Star anise | 3 as needed |
| Cinnamon bark | 2 as needed |
| Sichuan peppercorns | |
| Tsao-ko (black cardamom) | 1 as needed |
| Old ginger | 2 as needed |
| Dried tangerine peel | 2 as needed |
| Lard | |
| Chicken fat |
- Scallions1-2
- Bay leaves3 as needed
- Star anise3 as needed
- Cinnamon bark2 as needed
- Sichuan peppercorns
- Tsao-ko (black cardamom)1 as needed
- Old ginger2 as needed
- Dried tangerine peel2 as needed
- Lard
- Chicken fat
Cooking StepsHow to cook Master Stock Chicken and Beef (Lu Wei) step by step
-
Step 1Rinse the spices and set aside (the tangerine peel is home-dried, and the scallions are homegrown too).
-
Step 2Blanch the meat in boiling water to remove impurities.
-
Step 3Add enough water to cover the meat.
-
Step 4Add the braising spices and aromatics, then stir in the chicken fat and lard.
-
Step 5Simmer until the chicken and beef are tender and fully infused with the master stock. Serve and enjoy!
Master Stock Chicken and Beef (Lu Wei)
This rich and aromatic broth is perfect for adding deep flavor to dishes like noodles or dumplings. You will notice a wonderful balance of sweet spicy and savory notes created by the unique spices. It is an incredibly satisfying dish to make at home that elevates any meal with its comforting taste. A delicious Master […]
Ingredients
- 1-2 Scallions
- 3 as needed Bay leaves
- 3 as needed Star anise
- 2 as needed Cinnamon bark
- Sichuan peppercorns
- 1 as needed Tsao-ko (black cardamom)
- 2 as needed Old ginger
- 2 as needed Dried tangerine peel
- Lard
- Chicken fat
Instructions
-
Rinse the spices and set aside (the tangerine peel is home-dried, and the scallions are homegrown too).
-
Blanch the meat in boiling water to remove impurities.
-
Add enough water to cover the meat.
-
Add the braising spices and aromatics, then stir in the chicken fat and lard.
-
Simmer until the chicken and beef are tender and fully infused with the master stock. Serve and enjoy!
