Chef Chu's Table Sauce
- 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
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 on Feb 2,
1998
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
1998
