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Ken Hom
Soy Sauce Braising Liquid
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Preparation info
Serves
4
as a Main Course .
Difficulty
Medium
Appears in
top 1000
Chinese Technique
By
Ken Hom
Published
1981
About
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Recipes
Contents
Ingredients
2
cups
dark soy sauce
2
cups
light soy sauce
½
cup
Asia
China
Starter
Main course
Method
Red-Cooking
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.