Sezchuan sauce for roast duck or chicken

Ingredients for 4 servings:

• 50 ml vinegar
• 100 g sugar
• 100 ml Soy sauce, Japanese, dark
• 5 tbsp rice vinegar, dark (Chinkiang)
• 5 tbsp white wine
• ½ tsp sambal oelek
• ½ tsp ginger, finely chopped
• 1 garlic clove(s), finely chopped
• some cashew nuts, roasted
• some sesame oil
• 1 tbsp cornstarch to bind, if desired
• 2 tbsp water, cold, for mixing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Original recipe from a chef from Vietnam

Brown the garlic and ginger in a pan with a little oil. Let cool. Combine the remaining ingredients in a saucepan and bring to a boil for about 3-5 minutes. Finally, add the ginger and garlic. Add 1 tablespoon of sesame oil to taste. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to thicken the sauce. Just before serving, add a handful of roasted unsalted cashews to the sauce. Also known as Kung Pao sauce. Tastes great with crispy roasted duck or chicken on steamed Chinese vegetables with basmati rice.