Red cooking sauce for poultry shanghainese

3 Cups

Ingredients

Quantity 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

Directions

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.

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