When I was growing up, my mother’s hongshao chicken stew was a hallowed institution for me. You can simmer any cut of pork, beef or poultry hongshao-style, as well as tofu and vegetables, infusing them with soy sauce and five-spice. My mother began by browning chicken parts in a large pot with thick slices of ginger, whole garlic cloves and large midsections of scallions. Besides the chicken and shiitakes, those soy sauce-stewed eggs are the only solid addition that’s imperative to me. ADADIf you can’t find dark soy sauce, increase the regular soy sauce measurement to 3/4 cup total.

Source: Washington Post March 09, 2021 15:00 UTC