Page 6 - BACGG CNY Flipbook V2 03032021

Postscript
Jook- sing’s Guide To Jai, May’s Way

I was so inspired by mom’s video that I
tried making jai, twice. When my mom,
May, made the jai video, she had been
cooking for over 70 years. Like a lot of
cooks, she seasons to taste, not
recipe. I unfortunately don't have
that skill so I made an attempt to
document actual measurements.
Keep in mind my recipe is seasoned to
MY taste, and you must modify to do
the same. At least you will have below
benchmark to start.

Primary Soup Stock
2 cartons of 1qt Costco Chicken Stock
mushroom soaking water filtered for sediment
Ginger and garlic to taste

Jai Sauce
7 cubes white fermented tofu
4 cubes red fermented tofu
2 tb soy sauce
2 tb oyster sauce

1. Take 3 ladles of broth and bring to a slow boil

2. Add the fermented tofu, soy and oyster sauce into the small pot so it is fully
integrated to the broth.

3. Simmer and break up the fermented tofu until smooth. Then pour into the
broth a little at a time until it tastes good to you. Add a little at a time of this
seasoned broth into the stock pot and keep on tasting. Stop pouring seasoned
broth when it is perfect for you.

4. If you want the jai even more seasoned, make another small pot of
seasoned broth until you get it the way you want it. Or eat it with a dash of soy
sauce or oyster sauce.

Cooking Tips
Since everything in the jai pot is pretty
much cooked, after pouring the seasoned
broth to taste, bring jai to slow boil and
turn off heat making sure you don’t burn
the bottom. Put lid on and let the flavors
mingle...or if you can't wait, grab a bowl
and eat!.