Braden Family Cookbook
& BROILED CHICKEN
a large non-reactive pot, bring looing sauce to a boil, add chicken breasts and
bring back to a boil. Cover tightly (I use foil if pot does not have a tight
fitting lid), remove from heat and let sit
or so minutes. Take chicken out of
sauce, strain sauce, cool and return it to refrigerator.
chicken breasts and place under pre-heated broiler for just a few minutes until
skin is just crisped a little but does not brown or burn.
Dress chicken with a few drops of the sesame oil and chopped green
You can do the same thing with pork spareribs but I suggest you actually
slow simmer the ribs for 40 minutes rather than taking the dish off the heat as
you do for the chicken.
all ingredients in a stainless-steel pot and bring to a boil.
You can simmer or Chinese “cold poach” any kind of meat with this
sauce. Never cook any kind of
seafood as it will ruin the sauce.
Use sauce over and over again and keep in the refrigerator between uses. Bring to a boil each time before using. Flavors change and mellow. Add some of the ingredients over time as flavors change. You might want to enlarge the ingredients to make at least a gallon. I keep a gallon jug of this master sauce in the refrigerator. My sauce is at least 10 years old!