1 cup light soy sauce
3 tablespoons dark soy sauce
2 tablespoons salt
6 whole star anise
6 whole black cardamom pods, crushed
4 whole cinnamon sticks
One 3 1/2 pound whole chicken
1/2 cup distilled white vinegar
1 tablespoon malt sugar
4 1/4 cups oil, for frying
6 baby radishes, halved
3 sprigs cilantro
1 green apple, julienned
1 carrot, julienned
One 1 1/2-inch piece ginger, julienned
1 teaspoon chopped fresh dill
1/2 cup oyster sauce
3 tablespoons hot water
2 teaspoons sesame oil
2 teaspoons superfine sugar
1 tablespoon Dijon mustard
To maintain the stock, add 1 tablespoon of salt and return to a boil. Skim off the fat and impurities from the surface, strain into another pan and allow to cool, then store as mentioned above. Each time you use your stock you will need to adjust the water level and seasonings. Top up with water to the 1 1/2 gallon mark, add 1 tablespoon dark soy sauce and 2 tablespoons light soy sauce, and replace the aromatics about every third use. It is good practice to always taste your stock, this way you will understand if the seasoning and aromatics need adjusting.
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.
Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.