Red-Cooked Sauce (Chinese Mother Sauce #4)
- 5 tablespoons peanut or vegetable oil
- 16 thin slices fresh ginger
- 5 scallions, trimmed and chopped into 1-inch pieces
- 7 tablespoons regular soy sauce
- 1 tablespoon dark soy sauce
- 1 cup Shaoxing rice wine
- 1/2 cup caramel (see the recipe for Sweet Soy Sauce, Chinese mother sauce #3), or rock sugar to taste
- Boiling water, as needed
- optional 3 whole star anise or 1/2 stick cinnamon
- Set your wok over medium-high heat, add the oil, and when the oil starts to shimmer, add the ginger and scallions, and stir these around until they brown. Add both soy sauces, the rice wine, the caramel syrup or rock sugar, and around a cup of boiling water. If you would like to add other seasonings, like garlic or spices, do it now.
- Simmer the ingredients for around 15 minutes. Taste the sauce and adjust the seasoning with more soy sauce or caramel or rice wine as desired. Strain out the solids, if you like, and refrigerate the sauce when you are not using it immediately.
peanut, thin slices fresh ginger, scallions, regular soy sauce, soy sauce, rice wine, caramel, boiling water, anise
Taken from food52.com/recipes/70020-red-cooked-sauce-chinese-mother-sauce-4 (may not work)