astray recipes: Red cooking sauce for poultry shanghainese

Categories: Chinese; Sauces; Loo
Yield: 3 Cups

Measure	Ingredient
3 cups	Thin chicken broth
2 ounces	Dry sherry or rice wine
2 ounces	Dark soy
2	Scallions
4	Slices ginger
3 cloves	Garlic, chopped
2	Star anise
1	Stick cinnamon
4 teaspoons	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.

red cooking sauce for poultry shanghainese