Braden Family Cookbook

Chuck Braden

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LOOED & BROILED CHICKEN                     Chinese


1 large bone in, skin on chicken breast per person. 
Enough Looing sauce to cover all the chicken
Sesame oil & chopped green onion to garnish

In 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

30 or so minutes.  Take chicken out of sauce, strain sauce, cool and return it to refrigerator. 

Take 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 onions. 

Note:    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.


LOOING SAUCE                                 Chinese basic

 4 cups water
1 cup light soy sauce
1 cup dark soy sauce
1 star anise
˝ cup Chinese rice wine or dry sherry
5 TBSP. sugar slices fresh ginger

Mix 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!