| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Oriental, Condiments, Sauces & dr |
24 |
Servings |
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 |
INSTRUCTIONS
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
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