Total Steps
6
Ingredients
9
Tools Needed
3
Related Article
http://shabscuisine.blogspot.com/2009/01/gulab-jamun.htmlIngredients
- 1/4 cup soy sauce
- 1/4 cup sherry
- 1 stalk sliced scallion stalk
- 1-2 slice fresh ginger root
- pinch sugar
- 1/2 teaspoon salt
- pinch Five Spices(optional)
- pinch anise pepper(optional)
- pinch Szechwan peppercorns(optional)
Instructions
Step 1
TO START: Cook any basic braised or soy chicken or any red-cooked duck or pork. Strain the sauce through a cheesecloth and reserve. Refrigerate in a covered container, removing the fat when it congeals.
Step 2
TO USE: Bring the master sauce to a boil in a large pan. Add desired meat or poultry (such as pork, beef, or lamb in large pieces or cubed; whole or in parts chicken or duck; or chicken wings, hearts, livers, or gizzards). Simmer covered, until done, turning once or twice for even coloring. Serve hot or cold. Reserve the sauce for subsequent dishes.
Step 3
(Optional for leg of lamb or other meats/poultry): Sear first in several tablespoons of hot oil.
Step 4
(Optional for pork butts): Parboil first for 5 minutes.
Step 5
To use for pot-stewing eggs: Hardboil eggs, cool under cold running water, and shell. Add the shelled eggs to the heated master sauce. Simmer, covered, for about 1 hour.
Step 6
TO REPLENISH: After each use, strain the master sauce, refrigerate, and remove fat as described previously. After two or three uses (or more often if desired), add about 1/4 cup each of soy sauce and sherry, a sliced scallion stalk, 1-2 slices of fresh ginger root, a pinch of sugar, and about 1/2 teaspoon salt. At longer intervals, add a pinch of Five Spices, anise pepper, or Szechwan peppercorns. To keep the sauce "alive" (if it has not been used for cooking), reheat to the boiling point at least once a week.