Dish

Red-Cooking

Hong Shao

Red-Cooking is made by simmering meat in a broth made with soy sauce, sugar, ginger, and other aromatics. The meat is cooked until it is tender and falling off the bone. The result is a flavorful dish that is perfect served with rice and vegetables. Red-Cooking can be made with chicken, pork, or beef and can be customized with different vegetables and spices.

Asian cuisine› Chinese cuisine

Technique

Origins and history

Red-Cooking has been a traditional Chinese cooking technique for centuries. It is named after the red color the meat takes on from the soy sauce.

Dietary considerations

Red-Cooking is a gluten-free and dairy-free dish.

Variations

There are many variations of Red-Cooking depending on the region and ingredients used. Some popular variations include soy sauce chicken, soy sauce pork belly, and soy sauce beef brisket.

Presentation and garnishing

Red-Cooking is usually served in a bowl with the meat arranged in the center and the broth poured over it. Garnishes such as chopped scallions and cilantro can be added for extra flavor.

Tips & Tricks

Make sure to simmer the meat over low heat for several hours to ensure it is tender and flavorful. It is also important to not add too much liquid to the pot to ensure the broth is concentrated and flavorful.