Chinese Fondue Part 2

Summary

Prep Time	40 mins
Cook Time	15 mins
Total Time	55 mins
Course	Sauce
Cuisine	European
Servings (Default: 6)

Ingredients

For the sauce: (Hoisin sauce)

1 clove garlic
20 g iner root, fresh
1 tablespoon oil
8 tablespoon hoisin sauce (Asian shop, alternatively plum jam)
4 tablespoon soy sauce
2 tablespoon sherry, dry (Fino)
1 tablespoon sugar, brown
1 tablespoon rice vinegar (or apple cider vinegar)
100 ml chicken broth (Asian poultry broth)

For the dip: (soy sesame dip)

For the dip: (mango dip)

Instructions

Preparation of the hoisin sauce:
1. Finely chop the garlic and ginger. Heat oil in a pot. Sauté the garlic and ginger in it over a medium heat for 2 minutes.
2. Add the hoisin sauce, soy sauce, sherry, sugar, vinegar and stock, bring to the boil and reduce thickly for 5 minutes.
Preparation of the soy sesame dip:
1. Finely chop the garlic, ginger and chilli. Mix with soy sauce, sesame oil and lime juice.
2. Finely chop the coriander. Clean the spring onions. Finely dice the white and light green.
3. Toast the sesame seeds in a pan without fat. Mix in the coriander, spring onions and sesame seeds just before serving.
Preparation of the mango dip:
1. Peel the mangoes and cut the pulp from the stone.
2. Finely puree half of the pulp with the cutting stick. Finely dice the remaining mango. Finely chop the mint leaves.
3. Mix the mango, chilli sauce and mint. Season with salt and lime juice.

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