Title: Some Red-Cooking Sauces
Categories: Chinese Sauce
Yield: 1 Servings

		For poultry, Shanghainese*
3	c	Thin chicken broth
2	oz	Dry sherry or rice wine
2	oz	Dark soy
2		Scallions
4	sl	Ginger
3	cl	Garlic, chopped
1		Star anise
1		Stk cinnamon, small
4	ts	Brown sugar
1	ts	Sesame oil
		For meat, Shanghainese*
2	c	Water
2	oz	Dry sherry or rice wine
3	tb	Dark soy
2	tb	Brown sugar
4	sl	Ginger
1		Star anise
2		Scallions
1	sl	Dried tangerine peel
		For meat, Pekingese*
2	c	Water
2	oz	Dry sherry or rice wine
2	oz	Dark soy
1 1/2	tb	Brown sugar
3	sl	Ginger
2		Star anise
3		Scallions
2	ts	Sesame oil
1		Stk cinnamon, small
1	ts	Szechwan peppercorns,
		Dry-toasted and ground
1/2	ts	Salt
1/4	ts	Five-spice powder (wu
		Hsiang)

You rinse off your meat or chicken and immerse it in these cooking sauces and simmer them for a couple hours.

Yan Can Cook From: mloo@juno.com (michael loo)

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