Wednesday, March 11, 2015

Teochew Dark Braising Sauce 潮州鹵水

Teochew Braised Chicken, Shitake & Beancurd

Cantonese X Teochew Dinner


500ml water
3 tbsp dark soy sauce
1-2 tbsp light sauce (adjust to taste)
1 tbsp sugar
2 cinnamon sticks
4 star anise
1 ginger, thumb size
2 cloves garlic


1) Stir in all the ingredients in a medium size pot.

2) Add choice of meat (eg. pork belly, pork knuckles, chicken or duck), fresh shitake mushrooms, firm beancurd (whole or halved), peeled hard boiled eggs to pot of the braising sauce.

3) Bring to a boil over high heat, then lower the heat and simmer for 1-2 hours, depending how tender you want your meat to be. The longer you cook, the softer the meat.

4) After simmering for 20 minutes, you can taste the braising sauce and adjust the seasonings according to your taste. If it's too salty, add more water. If you prefer it to be saltier, add more light soy sauce. Remember, the sauce flavour will intensify as it simmers away. Therefore, be careful with light soy sauce as you don't want to end up with a pot of overly salty stew!

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