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Red Cooking Sauce For Meat, Shanghainese

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CATEGORY CUISINE TAG YIELD
Chinese Chinese, Loo, Sauces 2 Cups

INGREDIENTS

2 c Water
2 oz Dry sherry or rice wine
3 T Dark soy
2 T Brown sugar
4 Slice ginger
1 Star anise
2 Scallions
1 Slice dried tangerine
peel

INSTRUCTIONS

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.  Recipes posted to FIDO COOKING echo by
Mike Loo, an excellent cook,  between Dec 1, 1944 and Jul 31, 1995.
Many are authentic Chinese  recipes.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 75
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 813.7mg
Potassium: 127.9mg
Carbohydrates: 17.7g
Fiber: 1.1g
Sugar: 14.2g
Protein: 1.8g


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