Here's what you'll need:
1 cup packed dark or light brown sugar (whichever you prefer)
3/4 cup soy sauce of any type
1 tbsp. fish sauce of any type (omit or add more as you desire)
1 tsp. ground red szechuan peppercorn (this can also be omitted if desired)
1 tsp. ground coriander seed
1 tsp. ground black pepper
water or stock of any type
salt to taste
Here's what you'll do:
- Add all ingredients through black pepper to a pot that will fit the amount of protein or vegetables you would like to prepare.
- Turn the heat on high and bring to a simmer and stir until sugar is all dissolved.
- Carefully dip a spoon into the sauce, let the small amount cool, and take a taste. If too salty, add water or stock, 1/2 cup at a time until it tastes just slightly too salty. Because the protein or vegetables you will add will have no salt, the salinity will equalize during cooking.
- Once proper salinity is achieved, add your chicken, pork, tofu or vegetables. In this situation, I used chicken. If the liquid does not fully cover, add more water or stock until just covered.
- Bring to a boil, reduce to a simmer, clamp a lid on and let cook for 20 minutes or until the chicken reaches 165 degrees, or until your vegetables are cooked to your desired tenderness.
- Remove protein or vegetable and serve with rice. In this situation, after I cooked the chicken, I added fresh baby spinach to the braising liquid for about 20 seconds until just wilted and served it with the chicken.
- Top with a dash of sesame oil, chili oil and toasted sesame seeds if desired and serve hot.
- Enjoy!
