On Sep 14, 2:28 pm, ImStillMags > wrote:
> Submit your best pot luck dish to the NY Times. You might get
> published.
>
> http://submit.nytimes.com/potluck-recipes

They wouldn't pick mine, even though it is always completely eaten up,
because it's too easy: red-cooked chicken drumsticks with an optional
lemon sauce. -aem

On Tue, 14 Sep 2010 17:47:50 -0700 (PDT), aem wrote:

> On Sep 14, 2:28 pm, ImStillMags > wrote:
>> Submit your best pot luck dish to the NY Times. You might get
>> published.
>>
>> http://submit.nytimes.com/potluck-recipes
>
> They wouldn't pick mine, even though it is always completely eaten up,
> because it's too easy: red-cooked chicken drumsticks with an optional
> lemon sauce. -aem

did you post that one here, aem? i saved one from you with hoisin and
chili bean paste (from 2008), but no lemon.

your pal,
blake

On Sep 15, 7:55 am, blake murphy > wrote:
>
> did you post that one here, aem? i saved one from you with hoisin and
> chili bean paste (from 2008), but no lemon.

This is what I posted in 1998 with a couple of update notes in square
brackets:

"This Chinese braise can be served cold, room temp or hot. Can
be prepared a day or two ahead. Also really simple.

"Braising Sauce -- this is for one cut-up chicken, so apply the
appropriate multiplier for twenty pounds or whatever sized
batches you're cooking. Note that if you're doing it in batches
the sauce can be re-used. Just strain out the solid things,
replace them with fresh, and top off the liquids. [Actually, you
can freeze it, re-use it, modify it and eventually have your own
Master Sauce]

4 TB soy sauce [may use 2 TB each of light and dark soy sauces]
4 TB rice wine, or sherry
1/2 cup chicken broth
1/4 tsp sugar
2 cloves garlic, smashed and peeled
1 quarter-sized slice of fresh ginger, smashed
3/4 tsp (careful! not too much) sesame oil [omit in braise, add
at end]
2 whole star anise (or equivalent pieces) [or more, if you like
it as much as I do]
2 dried red chili peppers, broken in half including seeds

"Put all that in a large pot and bring to a simmer.

"Brown the chicken quickly over high heat. Don't crowd pan, do in
batches if necessary. Drain off excess oil and put chicken in
braising pot. Simmer till done, 30 - 40 minutes. [Browning
improves color and intensifies chicken flavor, but if you're
pressed for time [or feeling lazy] it can be omitted.]

"Optional Lemon Sauce. Especially if you're serving it hot, this
sauce is a terrific finishing touch. But the chicken is fine
without it. Again, the quantities are for one chicken.

3/4 cup fresh lemon juice [absolutely Must be fresh]
3/4 cup sugar
1 lemon rind, grated
2 tsp cornstarch dissolved in 2 tsp cold water

"In saucepan over low heat, stir lemon juice and sugar constantly
until sugar is dissolved. Simmer another 10 minutes or so. Stir
in the cornstarch mixture and cook another couple of minutes to
thicken sauce. Add grated rind, and serve over chicken or on the
side. --aem

On Wed, 15 Sep 2010 10:00:24 -0700 (PDT), aem wrote:

> On Sep 15, 7:55 am, blake murphy > wrote:
>>
>> did you post that one here, aem? i saved one from you with hoisin and
>> chili bean paste (from 2008), but no lemon.
>
> This is what I posted in 1998 with a couple of update notes in square
> brackets:
>
> "This Chinese braise can be served cold, room temp or hot. Can
> be prepared a day or two ahead. Also really simple.

snipped and saved next to the other one. (i might omit the star anise,
though.)

thanks, aem.

your pal,
blake