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TheAlligator wrote:
> wrote:
> >TheAlligator wrote:
> >>
> >> >Interesting comment. I have a few asian cooking books that

> >> >marinating this way. What is the point of using cornstarch as a
> >> >marinade anyways? I've heard of a process called "looing" which

> >a
> >> >way to marinate but not sure what it entails yet. I did order

> >> >Lee's Wok book which is supposed to be really good so maybe I'll

> >learn
> >> >some tips from that.
> >> >
> >> Looing is long slow cooking in a very flavorful sauce and results

> >> very tender, rich meat. I have never tried to do it, but it is

> >> easy.

> OK, here is a recipe for a basic looing sauce.
> 4 cups water, 1 cup light (not "lite") soy sauce, 1 cup dark soy
> sauce, 1 star anise, 1/2 cup chinese rice wine or dry sherry, 5
> tablespoons sugar, 4 slices ginger. Mix it all in a non-reactive

> add any meat (except fish of any kind). If you add fish, you'll have
> to throw the sauce out and start over, but with anything else, you

> strain, refrigerate and re-use the sauce many times, adding equal
> proportions of all ingredients as replacements when neccessary for
> volume.
> I don't have all the particulars down, but the sauce and the

> recipe for looed chicken are from the book "The Frugal Gourmet Cooks
> Three Ancient Cuisines". Yeah, I know, apparently most of you hate
> his guts, but I like him because he got me interested in cooking, not
> just surviving.
> Place the looing sauce in a 6-quart covered casserole large enough to
> hold a whole chicken. (OK, I would use a pile of my favorite select
> parts rather than a whole one). Bring the sauce to a boil and add

> chicken. Cook for 30 minutes and turn off the heat, leaving the pot
> on the burner for another hour. Hack up the bird, garnish with green
> onions and sesame oil and serve.

Is there really a difference between light and lite soy sauce? The
kind I have is called light, its some chinese brand, not what you'd
find at the supermarket. But I assumed it was just low sodium like the
lite ones. And is dark soy sauce different than the regular stuff?
Also does this recipe or process (looing) have any relation to the
"bourbon chicken" you see at many asian restruants (especially the ones
in a mall etc..)?