Summary

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

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Instructions

1. Chop the chilli pepper, garlic cloves, ginger and onion and sauté in a saucepan with a little peanut oil for a few minutes.
2. 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.
3. 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.
4. 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.