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Lu Shui, Chinese Master Sauce

itch22

By itch22
in China: Cooking & Baking

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KennethT

KennethT

Posted
Posted

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.

  • 1 year later...
Alex Black

Alex Black

Posted
Posted

it smells and tastes alright, does it mean it is okay to use ? I don't want to get food poisoning ohmy.gif

you can be the guinea pig :biggrin:

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