Name: Lu Shui {Lu Wei} using Master Stock Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Chinese
Ingredients: Homemade Master Stock; 2 lb drummettes; 1 lb chicken gizzard and/or chicken hearts; 1 lb fried tofu; 1 tsp avocado oil or other types of cooking oil; 2 green onion stalks; one small piece of ginger, thin sliced and minced; 2 garlic cloves, thin sliced; 2 star anise; 2 bay leaves; 4 tbsp Shaoxing Wine; 2 tbsp naturally aged or dark soy sauce; 1 tbsp cane sugar; a small bunch of cilantro for garnishing, optional

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Lu Shui {卤水} or Lu Wei {卤味} refers to food (meats, tofu, etc.) braised in Master Stock. They are a popular way of cooking in southern China’s Chaozhou {潮州} area, known as Kuo Lo Shui {客家卤水} or Lu Wei {卤味}. So naturally delicious, easy to make, and versatile. You can enjoy them as a cold appetizer, a popular Cantonese style, or side dish, or even a main course.

Traditionally, duck wings are the primary meat choice. When they are not readily available, chicken wings or drummettes work great too. I also like chicken gizzards, chicken hearts, and fried tofu.

How to make a yummy Lo Shui {Lu Wei}?

The first thing first is to make a delicious master stock for Lu Shui

Three key components make up a super tasty master stock. The spice assortments, the traditional Chinese condiments including Shaoxing wine, dark soy sauce, light soy sauce, and cane sugar, and fresh herbs including garlic, red onion, and green onion.

When it comes to spices, it is not necessarily the more the better. It is important that every spice plays a role in contributing to the flavor and taste. What’s more, all spices must work compatibly.

To that end, star anise, bay leaves, coriander seeds, fennel seeds, cloves, cinnamon, and green cardamom are all you need. Wrap the wholesome spices in a double-layered organic cheesecloth and tie them with double knots.

See here for a detailed guided recipe on how to make a yummy master stock.

Another Tip is to blanch and slow-cook food first before adding it to the master stock

Blanch meats and tofu separately.

For all the meats you plan to cook, add them to a large stockpot with cold water and bring them to a boil. After that, turn off the heat. Use the water in the pot to rinse the meats and then remove them using a stainless steel skimmer. Set them aside while you dump the water and wash the pot.

Now the meats are ready for you to slow cook them before braising in the master stock. Usually, a good rule of thumb is to slow cook them until about 40% done before adding them to the master stock.

Now fill the large stockpot with about half fresh water, add a small piece of ginger and bring it to a boil. Then turn the heat to simmer and add those meats that require the longest cooking time first.

For example, chicken gizzards require almost the twice amount of time to cook compared to chicken drummettes. Therefore, for slow cooking, add the chicken gizzard to the pot and cook for 15 minutes first. Then add the drummettes and slow cook for another 15 minutes.

How long does it take to cook Lu Shui using master stock?

It is worth mentioning that you will only need about 10 minutes of braising food in the master stock.

For chicken gizzard, it takes about 40 minutes total, 30 minutes in water, and another 10 minutes in the master stock. For drummettes, it is about 25 minutes, 15 minutes in water, and another 10 minutes in the master stock.

In terms of tofu, out of all the tofu choices, I like fried tofu as Lu Shui the best. Blanch them in boiling water briefly and then add to the master stock to braise along with other food.

Can I reuse the master stock for Lu Shui?

Absolutely yes. The master stock gets better as you use them repeatedly. After each time use, discard the spice pouch and filter out the herbs & spices and then save the master stock juice in an airtight glass jar. I usually store it in the freezer.

To use the master stock next time, Let the master stock thoroughly thaw in the refrigerator first.

Lu Shui {Lu Wei} cooked with master stock

Lu Shui {Lu Wei} using Master Stock Recipe

Yield: 8 servings

Prep Time: 40 minutes

Cook Time: 50 minutes

Additional Time: 10 minutes

Total Time: 1 hour 40 minutes

A classic Cantonese-style cold appetizer dish, Lu Shui or Lu Wei refers to food (meats, tofu) braised using Master Stock, So naturally delicious, easy to make, and versatile.

Ingredients

Homemade Master Stock
2 lb drummettes
1 lb chicken gizzard and/or chicken hearts
1 lb fried tofu
1 tsp avocado oil or other types of cooking oil
2 green onion stalks
one small piece of ginger, thin sliced and minced
2 garlic cloves, thin sliced
2 star anise
2 bay leaves
4 tbsp Shaoxing Wine
2 tbsp naturally aged or dark soy sauce
1 tbsp cane sugar
a small bunch of cilantro for garnishing, optional

Instructions

Make Master Stock In Advance:

Read here for a detailed guided recipe on how to make a tasty master stock.

Prep Work:

For meats, wash and rinse them well. Trim unwanted parts and place them in a large stockpot (8 Qt), along with cold water. Turn the heat to medium-high and bring to a boil. This takes about 20 minutes.
Turn off the heat, and use a stainless steel skimmer to toss and shake the meats to get rid of impurities, and then place them in a colander and set aside.
Blanch tofu separately. Slice the fried tofu at an angle to get a consistent thin slice.
Use a saucepan or small stockpot, fill with water and bring it to a boil. Add sliced tofu into the saucepan, and cook until it reaches a boil again. Remove it from the saucepan and set it aside.

Slow-cooking meats in the water:

Dump the water from the large stockpot, and wash the pot clean. Refill half of the pot with fresh water, turn the heat to medium-high and bring it to a boil, about 15 minutes.
Turn the heat to simmer, add chicken gizzard/hearts and cook for 15 minutes. Then add the drummettes and cook for another 15 minutes. Turn off the heat and remove them from the water. Now they are ready to add to the master stock. Save the broth left in the stockpot.

Braise food in Master Stock:

Turn the heat to medium-high and heat a cast iron wok for 2 minutes and then add 1 tsp avocado oil along with chopped green onion, star anise, bay leaves, sliced ginger and garlic. Stir for about 15 seconds or till fragrant.
Add the blanched chicken drummettes and chicken gizzard to the wok and use a pair of bamboo spatulas to toss and turn for about 2 minutes. Add 4 tbsp Shaoxing wine, 2 tbsp naturally aged soy sauce and 1 tbsp cane sugar in a circular motion over the chicken drummettes and chicken gizzard/hearts. Continue to toss and turn for another 3 minutes.
Pour the master stock sauce into the wok and add the blanched tofu. Gently fold the meat and tofu into the stock. The stock should barely cover everything in the wok. Close the lid and cook until it reaches a boil, and then turn the heat to simmer and cook for 10 minutes.
Turn off the heat, and let the food stay in master stock for about 30 minutes before removing the chicken gizzard/hearts, drummettes, and tofu from the stock. Remove any red onion pieces and plate them.
Save the stock in the wok for the next cooking. Filter and remove the spices and herbs and store the stock in an airtight glass in the freezer.

Notes

Save the master stock for the next time cooking. The master stock gets better over time after reuses.
If there is not enough master stock, simply add a little bit of broth used to slow-cook the meats.