benson@dcdwest.UUCP (03/01/84)
Red Cooking Sauce
I have been using a poaching liquid for cooking Oriental-style
foods which I know as Red Cooking Sauce. I find it to be a very
nice way to cook an entree since it requires very little time on
my part.
6 cups water
3 cups soy sauce
1/4 cup rice wine
1 tsp. five spice
Mix the ingredients together and simmer to marry the flavors. A
favorite entree is chicken poached in this liquid. I take a
whole fryer. Immerse the fryer and cook covered for a total of
30 minutes. If the fryer is not completely covered in liquid, I
will turn it half way through the cooking. When the chicken is
tender, I take it out and cut it up. Using a heavy, very sharp
knife, I separate the legs, wings, back and breasts, then I cut
each of these into pieces about 3 cm on a side. I arrange the
pieces on a dish in a manner than "fits the chicken back togeth-
er". Bright red pepper and bright green onions are a good gar-
nish. I also drizzle a small amount of sesame oil on the chicken
for added flavor. I have also cooked spare ribs and pork chops
and chicken thighs in this with good results. IMPORTANT !! Save
the liquid in the fridge afterwards. It helps to boil it every
three days or so. You may need to add more five spice each time
you use it. On the other hand, the broth gets better every time.
Peter Benson
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