900ml water

2 tablespoons dry sherry

2 tablespoons soy sauce

1 tablespoon castor sugar

1 teaspoon chopped fresh root ginger

1 tablespoon chopped shallot

1 tablespoon soy jam (optional)

Method:

Cut the meat into 2.5-3cm cubes, preferably across the meat, fat and skin so that each piece will have all three.  Heat the oil in a saucepan and sauté the meat for 4-5 minutes or until it has turned white.  Meanwhile, boil the water.  Add the sherry, soy sauce, sugar, ginger, shallot and soy jam, if used, to the saucepan and pour in the boiling water.  Boil for 2 minutes and skim the surface.  Lower the heat as far as it will go.  Cover and simmer for 1½-1¾ hours.  During the cooking, turn the meat over several times with a wooden spoon.

The meat and gravy should be served in a heated tureen or large bowl.  Being rich, it is an excellent dish to go with a vast amount of rice.  It makes a complete meal if accompanied by a dish of plain steam cooked vegetables.