Red Cooking Sauce For Poultry Shanghainese
Description
This Chinese sauce features Thin chicken broth, Dry sherry or rice wine, Dark soy, Scallions, Ginger. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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To use these sauces: bring them to a slow boil in a large kettle.
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Add meat or poultry, return to slow boil, reduce heat to simmer, and cook until done.
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Drain meat and serve with some sauce (optionally thickened with cornstarch-water) on the side.
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Save and reuse leftover sauce, which gets richer with each use.
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Leftover sauce should be salted lightly, boiled a few minutes, skimmed, and cooled before storage in the refrigerator.
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If it is to be kept a long time it should be boiled and skimmed once in awhile
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 971.8kcal
- % Daily Value *
- Total Fat 38.7g60%
- Saturated Fat 15.4g77%
- Cholesterol 160.2mg54%
- Sodium 178.7mg8%
- Total Carbohydrate 93.4g32%
- Dietary Fiber 20.5g82%
- Sugars 29.2g
- Protein 58.2g117%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
anise, boiling, broth, brown, chicken, chinese, chopped, cinnamon, cooking, dark, dry, garlic, ginger, oil, poultry, red, rice, sauce, scallions, sesame
