Red Cooking Sauce For Poultry, Shanghainese
chinese, loo, sauces
3 cup thin chicken broth
2 oz dry sherry or rice wine
2 oz dark soy
2 scallions
4 slices ginger
3 centiliter garlic, chopped
2 star anise
1 stick cinnamon
4 teaspoon brown sugar
1 teaspoon 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.
Yield: 3 cups