Chinese sauce

Ingredients for 1 servings:

• 1 chili pepper(s)
• 2 garlic cloves
• 1 small piece(s) of ginger
• 1 m.-sized onion(s)
• 250 ml chicken broth
• 8 tbsp dark Chinese soy sauce
• 4 tbsp white wine vinegar
• 2 tbsp Worcestershire sauce
• 2 tsp sesame oil
• 2 tsp cornstarch
• 3 tbsp brown sugar
• Peanut oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

goes well with stir-fried dishes with rice or noodles

Chop the chili pepper, garlic cloves, ginger, and onion and sauté in a pot with a little peanut oil for a few minutes. Add the chicken stock to the pot and simmer for about ten minutes. Then puree with a hand blender and pass through a sieve or cheesecloth. Return the liquid to the pot and bring to a simmer. Add the dark Chinese soy sauce, white wine vinegar, Worcestershire sauce, and sesame oil. Season with sugar. I personally like it best with this amount, but you can adjust it to your liking. Bring the sauce to a boil briefly, mix the cornstarch with cold water, and stir it into the sauce. Remove from the heat when the desired consistency is reached; you can use more or less cornstarch if desired.