Ken Hom

Soy Sauce Braising Liquid

Preparation info

  • Serves

    4

    as a Main Course .

    • Difficulty

      Medium

Appears in

top 1000Chinese Technique

Chinese Technique

By Ken Hom

Published 1981

  • About

Ingredients

  • 2 cups dark soy sauce
  • 2 cups light soy sauce
  • ½ cup

Method

Red-Cooking

  1. Turn the chicken several times in the sauce while it simmers so that it colors evenly. Simmer for 20 minutes, then turn off the heat and let the chicken steep in the spices for 1 hour. The liquid can be saved and reused.