Master stocks are essential for poached and braised chicken dishes of China. In this recipe, Luke uses a Bresse chicken, which is a local French breed whose .\r<br>\r<br>Here it is, the recipe you all being waiting for, my chef daddys(Simon) very famous Teo Chew Lo Shui Master Stock 潮州滷水wöhöo (=^o^=)/ Important .\r<br>\r<br>\r<br>\r<br>Slow braised chicken in master stock with egg noodles.\r<br>\r<br>This rich, fragrant broth and stock will have you cooking like a Master in no time. Aromats make this poaching liquid prized by Asian chefs, all the world over.
