Red Cooking Sauce for Poultry, Shanghainese

Yield:	3 Cups
Categories:	Chinese, Sauces

3	c	Thin chicken broth
2	oz	Dry sherry or rice wine
2	oz	Dark soy
2		Scallions
4		Slices ginger
3	cl	Garlic, chopped
2		Star anise
1		Stick cinnamon
4	ts	Brown sugar
1	ts	Sesame oil

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