Red-braising differs from cooking with a master stock because, by the time the ingredients are tender and cooked through, the stock has turned into a sauce that is served with the dish; it is in fact a true braise. It is also called red cooking, the ‘red’ referring to that deep reddish-brown sheen the soy sauce and yellow rock sugar give the sauce. It’s definitely one of my favourite tastes: deep and mysterious, rich, salty and sweet all at the same time. Taste for balance and a nice richness on the tongue; I’m sure it will soon become one of your favourite dishes.
Mix together the chicken legs, shaoxing, garlic, ginger and spring onions and marinate for 30 minutes. Drain and pat the chicken dry with paper towel, and set the marinade aside.
Heat a wok until smoking. Add the peanut oil and, when hot, add the chicken and stir-fry for about 5 minutes until nicely brown. Add the reserved marinade and continue cooking for a minute, then add the soy sauce,
You can cook duck legs in the same way; just add a bit more water and simmer for about 40 minutes, or until tender. Pork belly, cut into
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