| 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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