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| Home -> [Asian, Sauces & Dressings] -> [Red cooking sauce for poultry, shanghainese Recipe] |
Red cooking sauce for poultry, shanghainese
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| Artist: |
_ |
Yield: |
3 |
| Categories: |
Asian, Sauces & Dressings |
Rating: |
0 |
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Ingredients:
| 3
| cup | Thin chicken broth | | 2
| oz | Dry sherry or rice wine | | 2
| oz | Dark soy | | 2
| | Scallions | | 4
| | Slices ginger | | 3
| cl | Garlic, chopped | | 2
| | Star anise | | 1
| | Stick cinnamon | | 4
| tsp | Brown sugar | | 1
| tsp | Sesame oil |
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Procedures:
| 1 | To use these sauces: bring them to a slow boil in a large kettle. | | 2 | Add meat or poultry, return to slow boil, reduce heat to simmer, and cook until done. | | 3 | Drain meat and serve with some sauce (optionally thickened with cornstarch-water) on the side. | | 4 | Save and reuse leftover sauce, which gets richer with each use. | | 5 | Leftover sauce should be salted lightly, boiled a few minutes, skimmed, and cooled before storage in the refrigerator. | | 6 | If it is to be kept a long time it should be boiled and skimmed once in awhile. |
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