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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 6 |
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This is from Diana Liu's cookbook. I'm posting it here for safe keeping. This is one of several cold dishes that are served at a formal dinner. It is suggested you choose 4 or 5 items to make a cold plate appetizer. Cold Chicken, Chicken Wings, Eggs In Sauce ala Chine, Chicken Giblets and Liver, and Marble Eggs are some others to choose from. Ingredients:
4 lbs pot roast |
1 1/2 cups orange juice, freshly squeezed |
1 cup soy sauce |
1/2 cup sugar |
4 star anise |
1 piece ginger (thumb size) |
2 green onions |
1/2 cup sherry wine |
3 tablespoons oil |
Directions:
1. Heat oil in pot until hot.
2. Brown beef on both sides for 10 minutes.
3. Add orange juice, soy sauce, star anise, ginger, sugar, green onion and sherry; bring to boil.
4. Cover and simmer for 3 hours.
5. Remove meat from sauce; let cool and slice.
6. Serve cold.
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