Skills acquired: This is a class that will change how you cook giving you the skills to make your own nourishing Asian chicken stock. You will then upscale this soup into a complex Asian Master Stock that becomes a braising stock. You can take this Master Stock home and freeze and use it multiple times to slow cook a range of meat and poultry dishes. In this class you will learn to utilise coriander roots, tangerine peel, star anise, cassia bark and a range of new ingredients.
Homemade Asian Chicken Broth - turned into a simple tofu, pork and pickled cabbage soup
Homemade Vietnamese/Chinese Master Stock
Braised beef brisket in a Vietnamese master stock served with fresh rice noodles and an Asian beanshoot salad
Quail eggs with a salt, pepper and lime dipping sauce