| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Sauces, Loo |
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 |
cl |
Garlic, chopped |
| 2 |
|
Star anise |
| 1 |
|
Stick cinnamon |
| 4 |
ts |
Brown sugar |
| 1 |
ts |
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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