Date: 2012-01-17 03:17 pm (UTC)
kake: The word "kake" written in white fixed-font on a black background. (Default)
From: [personal profile] kake
Thank you! I've edited the post to mention the Mandarin/Cantonese thing.

I'm still a little confused by the connection/distinction between 豉油雞 and 鹵水. Is the recipe for 豉油雞 essentially "make 鹵水, poach chicken in it"? I have made 鹵水 a couple of times now, and used it mostly for poaching chicken. I did see your mention of this on Twitter! I re-used my first batch four or five times, straining it well and keeping it in the freezer between uses, and it was fine. I didn't bother transporting it when I moved house though.
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