3 cup 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 tsp brown sugar
1 tsp sesame oil
A Recipe for
Red Cooking Sauce For Poultry Shanghainese
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
This Recipe for Red Cooking Sauce For Poultry Shanghainese is one of thousands in the Recipes-to-go Asian Cookbook.
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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
This is a recipe for Red Cooking Sauce For Poultry Shanghainese from the recipe cookbook of Recipes-to-go (Asian)
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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
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.
Serves: 3
Red Cooking Sauce For Poultry Shanghainese Recipe brought to you by Recipes To-Go