Recipe by Kate S.
Adapted from the Frugal Gourmet's "Three Ancient Cuisines", this sauce may be saved and used again and again as long as it is refrigerated between uses, and brought to boiling before each use. The proportions and ingredients are flexible. Each time you use the sauce, you need to add some of the ingredients again, to refresh the flavor.
- 4 cups water
- 2 cups soy sauce
- 1 star anise
- 1⁄2 cup shaoxing rice wine
- 1⁄4 cup brown sugar
- 4 slices ginger
- 1 -2 lb whole eggs (other poultry or meat may be used as well, but no fish or seafood) or 1 -2 lb chicken pieces (other poultry or meat may be used as well, but no fish or seafood) or 1 -2 lb pork (other poultry or meat may be used as well, but no fish or seafood)
- green onions or cilantro, garnish
- sesame oil, garnish
Directions See How It's Made
- Combine all ingredients except garnishes in slow cooker or saucepan. (If eggs are used, keep them in the shell.) Simmer on low heat for several hours or all day.
- Part-way through cooking, remove eggs from the pot, peel them, and return eggs to pot to soak in the flavors of the sauce for another hour or more.
- To serve, remove eggs or meat from the sauce with a slotted spoon. Garnish and serve as part of a Chinese meal. Strain sauce and store in the refrigerator for future use.