Fidonet's International Kitchen

Lood Meat
By Carol Shenkenberger

Yield: 10 Servings

  4 c  Water
  2 c  Shoyu (soy sauce)
  1    Star anise
1/2 c  Rice wine
  4 sl Fresh ginger
  5 tb Sugar

Oh my! What a sauce! This is simple easy cookery. Basically you make a boiling sauce of the above, then boil the meats in it. Suits a whole chicken, chopped chicken, beef, pork, or even lamb! Especially good at tenderizing cheap cuts of meat.

Note it is also listed as 'low-fat'. Humm? Well this method of cooking the meat, tends to make a lower fat meat as much of the fats end up in the sauce. The chicken will come out even better if you skin it first.

Cost factor: You can use this boiling sauce almost forever if you refridgerate it between uses and boil it with each use.

Alternate spices: add chinese 5 spice! Use a sprig of fresh anise leaves!