"Hahabogus" > wrote in message
...
> "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!

<snip>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.

Did you cook a whole chicken for 24 minutes after bringing it to a boil?
How much did it weight?
Thanks,
Dee