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Simple Chinese Master Stock (Instant Pot)

This simple recipe for Chinese Master Stock is easy to make using a pressure cooker (Instant Pot). Master stock is a flavorful braising sauce used in Chinese cooking.
Course Condiment
Cuisine Asian, Chinese
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 10
Calories 80kcal
Author Michelle

Ingredients

  • 1 ½ lbs beef shank or chicken wings
  • 1 C filtered water
  • ¼ C Shaoxing wine
  • 2 tablespoon dark soy sauce
  • 2 tablespoon light soy sauce
  • 1 piece rock sugar 1 tablespoon granulated sugar
  • 2 green onions/scallions/spring onions
  • 3 cloves garlic
  • 1 small shallot
  • 1" piece ginger
  • 3 star anise
  • 2 black cardamom pods
  • 5 green cardamom pods
  • 1 cinnamon stick
  • 1 tablespoon fennel seeds
  • 1 tablespoon coriander seed
  • 1 teaspoon sand ginger powder
  • 1 teaspoon Sichuan peppercorn red and green, optional
  • 1 small piece dried mandarin/orange peel

Instructions

  • Add meat (beef shank or chicken wings) and all of the remaining ingredients into the Instant Pot.
  • Place the lid on, set the vent to SEALING and set to MEAT 35 minutes at HIGH PRESSURE.
  • Let pressure naturally release, and test to see if the meat is tender.
  • Transfer meat into a bowl for later.
  • Strain the master stock into a clean, sterile jar or container and let it cool before storing in the fridge or freezer.

Nutrition

Calories: 80kcal | Carbohydrates: 4g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 437mg | Potassium: 235mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg