Yield: 1 servings
Measure | Ingredient |
---|---|
4 cups | Water |
1 cup | Light soy sauce |
1 cup | Dark soy sauce |
1 \N | Star anise |
½ cup | Chinese rice wine or dry sherry |
5 tablespoons | Sugar |
4 slices | Fresh ginger root |
Mix all together in a stainless-steel pot and bring to a boil. Use for "Fried Quail, Chinese Style" (recipe included in this collection) and for similar dishes.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-12-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
10-06-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.