Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Sunday, September 6, 2009

Red Stew



Country Ribs,Chicken Legs,Whole Chicken, or Pork Shoulder
1 Cup Soy Sauce
2-3 Star Anise or equivalent pieces
5 slices of fresh ginger
1 1/2 Cup Chicken Broth ( 1 can Swansons)
1/2 Cup sugar
3 cloves garlic minced
1/2 Cup Rice Wine or Sherry
Fresh Spinach

Combine all ingredients except the meat and spinach in a heavy pan and
bring to a boil. Add chicken and ribs (or other meat) and bring up to
a simmer. Cover and bake at 275-300 deg.F. for 2-3 hours. Serve over
the fresh cooked spinach with rice. Serve extra sauce on the side.Strain out ginger and anise and freeze leftover sauce as the basis for
the next time used. You can add new ingredients in the amount needed
to cover the meat.We used country ribs and whole chicken legs. You can also do a pork
shoulder or a whole chicken. You may need more sauce since it must
cover at least half way up on the meat. In those cases you would need
to turn the meat every half hour and perhaps cook longer

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