Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Lu Shui, Chinese Master Sauce


itch22

Recommended Posts

I've been doing something similar for doing Hainanese chicken rice after a trip to Singapore last year as it seems the good stalls do that. But HCR is typically boiled or poached as opposed to braised. But it too gets better and better with use. I was very upset when I had to thow it out after 6 months (being used every other week or so) because of weeklong power outage with Sandy.

Link to comment
Share on other sites

  • 1 year later...
×
×
  • Create New...