| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Pork & ham, Poultry, Sauces | 3 | Servings |
INGREDIENTS
| 1/2 | c | Chiankiang Vinegar; (Dark Brown Rice Vinegar) |
| 1/3 | c | Sugar |
| 1/2 | c | Oyster Sauce |
| 1 | ts | Crushed Garlic |
| 1/2 | ts | 5 Spice Powder |
| 1 | c | Chicken Stock Or Water |
| 2 | ts | Cornstarch |
| Water To Mix With Cornstarch |
INSTRUCTIONS
Combine the vinegar and sugar in a sauce pan and bring to a boil. Simmer for 2 minutes. Add the oyster sauce, garlic, 5-spice powder and stock. Simmer for 5 minutes. Mix the cornstarch with a little water and then stir it into the sauce. Boil again until clear. Pour into a glass bottle or jar. Refrigerate for up to 5 days. NOTES : This mixture is really great with chicken thighs, duck or pork. It also makes a nice counterpoint to broccoli. To use this sauce, first marinate 1 pound of cubed boneless chicken thigh or pork in the Universal Marinade and then stir fry, adding the vegetables of your choice. Finish with 1/2 to 3/4 cup of this sauce. Makes 2 1/2 cups. Recipe by: Washington Post, March 4, 1998 Posted to MC-Recipe Digest by "J.J. Sommerville" <cuttlefish@mindspring.com> on Mar 22, 1998
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