Yield: 3 Cups
Measure | Ingredient |
---|---|
3 cups | Thin chicken broth |
2 ounces | Dry sherry or rice wine |
2 ounces | Dark soy |
2 \N | Scallions |
4 \N | Slices ginger |
3 cloves | Garlic, chopped |
2 \N | Star anise |
1 \N | 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.