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This is a liquid used in Chinese cooking containing various seasonings that it used repeatedly. Every time food is cooked in it, the liquid grows more flavorful. With careful handling, a master sauce can last for years. I started one a few weeks ago using water flavored with chicken bouillon, green onions, ginger, garlic, and soy sauce. I simmered chicken leg quarters in it, strained the liquid, let it cool, and froze it.
I use to make a master sauce for my chinese braised whole chicken. I would make the stock from scratch using the chicken neck, giblets and liver. Strain the broth and add sauteed ginger and garlic, soy sauce, chinese rock sugar, dry sherry, star anise, dried tangerine peel and several stalks of green onion.
Then I would freeze it and use it over and over again. Alas, I haven't made this or many other dishes for over 10 years due to the fact that I live alone. When I did cook this dish, I had a room mate (I live in a 2 bedroom condo and I rented one of the bedrooms out to help me pay the mortgage) who loved my cooking so much that he would pay me half the cost of whatever dishes I was making and then I would divide it up.
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I use to...
