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Chef Chu's Table Sauce

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Chinese Condiments Oriental

Ingredients:

  • 2 c Chicken broth; hot
  • 1 1/2 c Kikkoman Soy Sauce
  • 1/2 c Granulated sugar
  • 1/4 c Distilled white vinegar
  • 1 tb Fresh ginger; minced
  • 1 tb Fresh garlic; minced

Directions:

Combine all ingredients in a bowl, stirring to dissolve sugar. Allow to develop and cool for at least 2 hours.
 
NOTE: The garlic and ginger may sink to the bottom; allow them to remain on the bottom and do not stir before using. The sauce may be used at room temperature, or reheated until warm, to use as a dipping sauce. If used the same day, it can be left at room temperature until needed. Otherwise, cover and refrigerate.
 
Per serving: 30 Calories; less than one gram Fat (7% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 1159mg Sodium
 
NOTES : Yield: about 1 quart.
 
Recipe by: Ron West Recipe by matejka@bga.com Posted to Bakery-Shoppe Digest by Ron West <ronwest@centex.net> on Feb 2, 1998