Oil-Splashed Duck Braising Broth

Name: Oil-Splashed Duck Braising Broth
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 300 g Salt; 200 g MSG; 100 g Chicken powder; 15 g Bone marrow extract; 5 g Maltol; 25 g Sorghum rice wine; 50 g King chili; 2 g Red yeast rice powder; 20 g Ginger; 1 Spice bag (star anise 10 g, white cardamom and cinnamon 8 g each, bay leaves, angelica, and benzoin 5 g each, 3 black cardamom pods, Sichuan peppercorn and sand ginger 10 g each, dried tangerine peel, thousand-mile fragrance, licorice, and lemongrass 6 g each, gardenia 12 g); 15 kg Stock

Broth and spice sachet for braising oil-poached duck.

50 min

Easy

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Ingredients

Salt 300 g

MSG 200 g

Chicken powder 100 g

Bone marrow extract 15 g

Maltol 5 g

Sorghum rice wine 25 g

King chili 50 g

Red yeast rice powder 2 g

Ginger 20 g

Spice bag (star anise 10 g, white cardamom and cinnamon 8 g each, bay leaves, angelica, and benzoin 5 g each, 3 black cardamom pods, Sichuan peppercorn and sand ginger 10 g each, dried tangerine peel, thousand-mile fragrance, licorice, and lemongrass 6 g each, gardenia 12 g) 1

Stock 15 kg

Instructions

Assemble the spice bag

Combine star anise 10 g, white cardamom and cinnamon 8 g each, bay leaves, angelica, and benzoin 5 g each, 3 black cardamom pods, Sichuan peppercorn and sand ginger 10 g each, dried tangerine peel, thousand-mile fragrance, licorice, and lemongrass 6 g each, and gardenia 12 g. Place the mixture into a spice bag and tie it closed.

Simmer the braising broth

Bring the stock to a boil, add all of the braising seasonings (salt, MSG, chicken powder, bone marrow extract, maltol, sorghum rice wine, king chili, red yeast rice powder, and ginger) along with the spice bag, and simmer over low heat for 40 minutes to make the braising broth.