Chinese Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 chilli pepper (s)
- 2 cloves garlic)
- 1 small Piece (s) ginger
- 1 medium onion (s)
- 250 ml chicken broth
- 8 tablespoon soy sauce, dark, Chinese
- 4 tablespoon white wine vinegar
- 2 tablespoon Worcestershire sauce
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
- 3 tablespoon sugar, brown
- peanut oil
Print Recipe
Pin Recipe Instructions
- Chop the chilli pepper, garlic cloves, ginger and onion and sauté in a saucepan with a little peanut oil for a few minutes.
- Add chicken broth to the saucepan and simmer for about ten minutes. Then puree with a hand blender and pass through a sieve or strainer cloth. Then pour the liquid back into the saucepan and bring it to a simmer.
- Add the dark Chinese soy sauce, white wine vinegar, Worcestershire sauce and sesame oil. Add sugar to taste. Personally, I like it best with this amount. You can of course adjust that individually.
- Bring the sauce to the boil briefly, stir the cornstarch with cold water and stir into the sauce. Remove from the heat when the desired consistency has been reached; if necessary, less or more cornstarch can be used.
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