Getting Ahead - Asian Master Stock

Many recipes in Nopi require advanced planning and at least twenty four hours ahead to prepare so I rustled up most of the ingredients for the Asian Master Stock (page 309) which will be used to poach the chicken for the Twice Cooked Chicken, amongst other delights, on a future occasion.

Of course I had to improvise somewhat - I'm sure it won't matter  hugely if I add the Szechuan peppercorns later when I actually use the stock to make something. I had the chicken stock in the freezer already. I used my dried lemon rather than the mandarin specified and I could always add some mandarin peel later if I find it.

 It's suitable to freeze and apparently can be reused again and only gets more flavoursome.
Degree of difficulty was low - just measure quantities (sort of!), bung it in a pan and simmer for half an hour.

Stay tuned to find out when, if, how I put it to use.

And, did I mention, it smelled pretty good.