Looed Chicken

No, Not Lewd Chicken!  Chicken - or other meat - Cooked In Chinese Master Sauce

Ingredients

• 4 cups water
• 1 cup light soy sauce
• 1 cup dark soy sauce
• 1/2 cup Chinese rice wine or  
•  dry sherry
• 1 Tablespoon Hoisin sauce
• 1 or 2 star anise or 1 teaspoon Five Spicepowder
• 5 Tablespoons sugar
• 4 slices fresh ginger
• 1 pound boneless skinless
•  chicken thighs (about 6)

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• Directions
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• Mix all ingredients except chicken in a medium stock pot and bring to a boil.

Add the chicken or other meat.  Cover and simmer for 30 minutes.  Turn off heat and allow chicken to steep in the sauce for 10 minutes.  Remove the chicken form the sauce and garnish with a bit of sesame oil and chopped green onion or other garnish just as the dish is served.  Serve with noodles or rice and fresh vegetables.

Allow the looing sauce to cool in the stock pot.  When cool, strain sauce into a jar or other container and refrigerate.  You now have a Chinese master sauce that can be used over and over.  The more you use the sauce, the better it tastes!  The complexity of the flavor deepens with each use.

• Re-using Looing Sauce

Skim the accumulated fat off the top of the sauce.  Place the sauce in a stock pot and bring to a boil.  The sauce will be congealed (like weird looking jello) but will melt as it is heated.  Boil for a few minutes, then add the chicken or other meat and cook as above.  Any type of poultry, pork, beef or lamb can be cooked in this master sauce and will add to the flavor.  Do not put fish of any kind in the sauce as it will spoil it for future use.  

• Replenishment Instructions

After 2 or 3 uses, replenish the sauce with:

1/4 cup soy sauce

1/4 cup Chinese rice wine or dry sherry

1 sliced scallion

1 or 2 slices of fresh ginger

1/2 teaspoon sugar

1/2 teaspoon salt

At longer intervals, add a pinch of other seasonings such as: Five Spice, star anise, pepper, Szechwan peppercorns, or a Tablespoon of Hoisin sauce.  To keep the sauce "alive" use or boil the sauce weekly.  May be frozen.

Serves 4