---------- Recipe via Meal-Master (tm) v8.02
 
      Title: RED COOKING SAUCE FOR POULTRY SHANGHAINESE
 Categories: Chinese, Sauces, Loo
      Yield: 3 cups
 
      3 c  Thin chicken broth
      2 oz Dry sherry or rice wine
      2 oz Dark soy
      2    Scallions
      4    Slices ginger
      3 cl Garlic, chopped
      2    Star anise
      1    Stick cinnamon
      4 ts Brown sugar
      1 ts Sesame oil
 
  To use these sauces: bring them to a slow boil in a
  large kettle. Add meat or poultry, return to slow
  boil, reduce heat to simmer, and cook until done.
  Drain meat and serve with some sauce (optionally
  thickened with cornstarch-water) on the side. Save and
  reuse leftover sauce, which gets richer with each use.
  Leftover sauce should be salted lightly, boiled a few
  minutes, skimmed, and cooled before storage in the
  refrigerator. If it is to be kept a long time it
  should be boiled and skimmed once in awhile.
 
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