"Dee Randall" <deedoveyatshenteldotnet> wrote in
:

>
> > wrote in message
> ...
> > Can you refer me to a place I can read about "red cooking." I
> > have a
> >>> lot of chinese cookbooks that I could look it up -- but what
> >>> would I look for in an index, a specific dish, or under red
> >>> sauce, or just how.
> >>
> >> I'm not sure how to help, partly because I haven't yet found
> >> whichever box in the basement has most of my cookbooks
> >>
> >> -aem
> >>
> >
> > I have been following the red cooking posts with great interest as
> > I once had red cooked pork and it was wonderful. I googled "red
> > cook recipes" and got more than 750,000 recipes. Hope that helps
> > Dee, it will certainly give me something to do for the next few
> > days!! Chris.
>
> ME, TOO!
> Thanks.
> Dee
> >
> > --
> > If replying personally, please remove the .au from the address.
> >
>
>
>

From: http://fooddownunder.com/


See You Gai (Red Cooked Chicken)
Serves 6

Ingredients :

3 1/2 lb Roasting chicken
1 1/2 cup Cold water
1 1/2 cup Dark soy sauce
1/4 cup Chinese wine or dry sherry
2 x Inch piece fresh ginger, peeled and sliced
1 x Clove garlic
10 x Sections star anise
1 1/2 tbl Sugar
2 tsp Sesame oil

Method :

* Here is the second chicken recipe from a really comprehensive and
beautiful
* "Red cooking" is the term applied to cooking in dark soy sauce. The
liquid that remains after cooking is called a "master sauce", and can be
frozen or refrigerated for future use. It should be used to cook meat or
poultry at least once a week to keep it "alive." Cook chicken drumsticks
this way for taking on picnics or serving at buffet parties. Fragrant
with ginger and anise, red-cooked chicken will surely become one of your
favorites.
* Serves: 8 to 10 as part of a large menu, 4-5 as a main meal with
rice
* Wash chicken well. Choose a saucepan into which chicken will just
fit so that the soy liquid covers as much of the bird as possible. Put
chicken into saucepan, breast down, then add all the ingredients except
sesame oil.
* Bring slowly to the boil, then reduce heat, cover and simmer very
gently for 15 minutes. Using tongs, turn chicken over, replace lid and
simmer 20 minutes, basting breast with liquid every 5 minutes.
* Remove from heat and leave covered in the saucepan until cool. Lift
chicken out of sauce, put on a serving platter and brush with sesame oil.
This gives the chicken a glistening appearance as well as some extra
flavor.
* Traditionally the chicken is put on a chopping board and cut in two
lengthways with a sharp cleaver. Each half is chopped into 1 1/2 inch
strips and reassembled in the original shape. If this proves too much of
an undertaking, simply carve the chicken into joints. Serve at room
temperature with some of the cooking liquid as a dipping sauce.




See Yao Gai

Servings 1

Ingredients :

1 whl fryer
2 cup Soy sauce
1 cup Water
8 tbl Sugar
1 x Star anise, (I skipped it)
1 chunk of ginger root the size of a quarter, crushed
1 stalk green onion shredded lengthwise and cut in 1 inch lengths

Method :

* I found this wonderful recipe in a small book called Chinese
Village
* Wash and pat chicken dry. Mix soy sauce, water, sugar, anise, and
ginger in a pot that just fits the chicken.
* Bring liquid to a boil. Gently lower chicken into pot and bring
bakc to a boil. Cover and simmer for 12 minutes. Turn chicken over and
cook another 12 minutes. Lift chicken out and cool on platter for 1/2
hour. Cut as you like. Garnish with green onion. Save the liquid.
* Now here's what I did. The first night we had the chicken, as is
with stir fry veggies. Tuesday was girls night and we had a Chinese
Chicken salad with the meat, then on Wednesday, I made fried rice with
the meat that was left. It is so good! Not salty or anything. The book
suggests that you save the liquid in the fride "for months." I used it
about 2 weeks later, but the meat was salty this time. Next time I reuse
the sauce I will add water
* (and maybe sugar). I tossed it after this second use. I would never
use anything for months! Even my toothbrush only gets 2 weeks! This is an
excellent chicken!

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban