| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Dried ancho chile peppers |
| 1/4 |
c |
Corn oil |
| 1/2 |
c |
Chopped onion |
| 2 |
|
Jalapeno peppers, finely chopped (up to 3) |
| 1 |
tb |
Roasted Sichuan peppercorns |
| 1/2 |
c |
White wine |
| 6 |
c |
Chicken stock |
| 3 |
|
Star anise (up to 4) |
| 1 |
tb |
Coarse or kosher salt |
| 1 |
ts |
Sugar |
| 1 |
ts |
Freshly ground white pepper |
| 1 |
tb |
Cornstarch, mixed with 2 tablespoons water. |
INSTRUCTIONS
from:Susanna Foo Chinese Cuisine makes about 4 cups
Soak the chili peppers in hot water to cover for about 30 minutes or
unti soft, when soft drain and puree and set aside. (I keep the water to
add to broth)
Heat the oil in a large skillet. Add the onion and cook over high heat
until soft and golden. Add the jalapeno peppers and the Sichuan
peppercorns, and cook for 1-2 minutes.
Add the wine and the pureed chiles, and boil for about 5 minutes or
until the wine is almost evaporated. Add the remaining ingredients. Reduce
the heat to low and simmer, uncovered , for about 30 minutes or until
reduced by about half. Strain the sauce and keep warm.
Any remaining sauce can be stored in the fridge for 1 week or frozen
for up to 3 months.
Posted to Recipe Archive - 10 November 96
Date: Sun, 10 Nov 96 12:23:20 EST
submitted by: LeiG@aol.com
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