Red Cooking Sauce For Poultry, Shanghainese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Loo, Sauces | 3 | Cups |
INGREDIENTS
| 3 | c | Thin chicken broth |
| 2 | oz | Dry sherry or rice wine |
| 2 | oz | Dark soy |
| 2 | Scallions | |
| 4 | Slices ginger | |
| 3 | Garlic, chopped | |
| 2 | Star anise | |
| 1 | Stick cinnamon | |
| 4 | t | Brown sugar |
| 1 | t | Sesame oil |
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)
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Calories: 100
Calories From Fat: 29
Total Fat: 3.2g
Cholesterol: 0mg
Sodium: 1368.6mg
Potassium: 317.3mg
Carbohydrates: 11.8g
Fiber: 1.2g
Sugar: 7.2g
Protein: 6.5g