Some things improve with age. I'm thinking about things like scotch, blue jeans, baseball mitts, and most wines.
Some things do not. Like bread, lettuce, Silly Putty, or my ability to impress beautiful women.
But there is one item that definitely will improve with age: Chinese Looing Sauce.
This sauce was created over 2000 years ago and is used to braise a wide variety of meats. Technically, this is called a Master Sauce but in some culinary corners it is referred to as a Loo Shui Sauce. I prefer to call it Looed Sauce. Mainly because it sounds so weird.
You can use this sauce to braise chicken (see below), pork, beef or lamb (but never seafood).
And the best part? The more you use it, the better it gets. Just be sure to skim the fat and re-fresh the ingredients every now and then. After each use, freeze, then bring to a boil before using again. Some Master Sauces in China are over 100 years old and are passed down from generation to generation.
Below I've included a recipe for "Chicken in Master Sauce". Of course, when I serve it to guests I prefer to call it by its other name: "Looed Chicken". I always love to see the look on their faces. Oh, and for the record, my looing sauce is over 20 years old (yet another point I mention to get rise out of my guests.) I hope to pass it on down to my grandkids someday.
2 cups water
2 cups soy sauce
1/2 cup rice wine or dry sherry (not so-called "cooking wine")
5 slices peeled fresh ginger
2 cloves garlic, peeled
1 tablespoon brown sugar
2 whole star anise pods
1/2 stick cinnamon
1 pound chicken wing pieces or thighs
Bring all the ingredients to a boil in dutch oven over high heat. Add the wings and reduce heat to low. Simmer for about 20 minutes. Serve wings hot or at room temperature. Freeze sauce until next use.
Serve with steamed white rice.