Title: Red-Cooked (Starter) Sauce 1 (Ck)
Categories: Chinese Ethnic
Yield: 1 Servings

1	c	Soy sauce
2	c	Water
2		Whole star anise
1		Stick cinnamon
1/4	ts	Whole cloves

Combine the ingredients for the sauce in a pot that will be big enough to hold the meat you will be cooking. Bring the ingredients to the boil, then add the meat, poultry, or fish. Reduce the heat to a gentle boil, cover the pot, and simmer the meat until very tender, turning it occasionally if it isn't completely covered by the sauce. Refrigerate or freeze leftover sauce, and use 2 cups of it to replace the soy sauce and 1 cup of the water in the recipes for Red-cooked Sauce.

From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989

Entered by: Lawrence Kellie

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