Title: RED COOKING SAUCE FOR POULTRY SHANGHAINESE
Categories: Chinese, Sauces, Loo
Yield: 3 cups
3 c 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 ts Brown sugar
1 ts Sesame oil
To use these sauces: bring them to a slow boil in a
large kettle. Add meat or poultry, return to slow
boil, reduce heat to simmer, and cook until done.
Drain meat and serve with some sauce (optionally
thickened with cornstarch-water) on the side. Save and
reuse leftover sauce, which gets richer with each use.
Leftover sauce should be salted lightly, boiled a few
minutes, skimmed, and cooled before storage in the
refrigerator. If it is to be kept a long time it
should be boiled and skimmed once in awhile.
