Title: Red Cooking Sauces (M. Loo)
Categories: Sauce, Chinese
Yield: 4 Servings
MMMMM-----------------FOR POULTRY, SHANGHAINESE----------------------
3 c Thin chicken broth
2 oz Dry sherry or rice wine
2 oz Dark soy
2 Scallions
4 Ginger slices
3 cl Garlic; chopped
1 Star anise
1 sm Cinnamon stick
4 ts Brown sugar
1 ts Sesame oil
MMMMM-------------------FOR MEAT, SHANGHAINESE------------------------
2 c Water
2 oz Dry sherry or rice wine
3 tb Dark soy
2 tb Brown sugar
4 sl Ginger
1 Star anise
2 Scallions
1 sl Dried tangerine peel
MMMMM--------------------FOR MEAT, PEKINGESE-------------------------
2 c Water
2 oz Dry sherry or rice wine
2 oz Dark soy
1 1/2 tb Brown sugar
3 sl Ginger
2 Star anise
3 Scallions
2 ts Sesame oil
1 sm Cinnamon stick
1 ts Szechwan peppercorns;
-dry-toasted and ground
1/2 ts Salt
1/4 ts Five-spice powder (wu
-hsiang)
