Red cooking sauce for poultry shanghainese

Yield: 3 Cups

Ingredients:

3 c Thin chicken broth
2 oz Dry sherry or rice wine
2 oz Dark soy
2 Scallions
4 Slices ginger
3 cl Garlic chopped
2 Star anise
1 Stick cinnamon
4 ts Brown sugar
1 ts Sesame oil

Instructions:

To use these sauces: bring them to a slow boil in a large kettle. Add meat or poultry return to slow boil reduce heat to simmer and cook until done. Drain meat and serve with some sauce (optionally thickened with cornstarch-water) on the side. Save and reuse leftover sauce which gets richer with each use. Leftover sauce should be salted lightly boiled a few minutes skimmed and cooled before storage in the refrigerator. If it is to be kept a long time it should be boiled and skimmed once in awhile.