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Red Cooking Sauce For Poultry Shanghainese

Make Red Cooking Sauce For Poultry Shanghainese at home with Thin Chicken Broth, Dry Sherry Or Rice Wine, Dark Soy, Scallions, and Ginger. Serves 3. Keep it handy for the next time you cook it.

Ingredients

• 3 cup
• 2 oz
• 2 oz
• 2
• 4 slice
• 3
• 2
• 1 stick
• 4 tsp
• 1 tsp

Method (preview)

1. 1

   To use these sauces: bring them to a slow boil in a large kettle.

2. 2

   Add meat or poultry, return to slow boil, reduce heat to simmer, and cook until done.

3. 3

   Drain meat and serve with some sauce (optionally thickened with cornstarch-water) on the side.

4. 4

   Save and reuse leftover sauce, which gets richer with each use.