3 tablespoons chicken stock or vegetable stock
* If you are also making bang bang chicken, use the liquid the chicken was cooked in
3 tablespoons sesame paste
1 tablespoon light soy sauce
1 tablespoon white wine vinegar
2 spring onions, chopped
2 garlic cloves, peeled and crushed
1 x 5 cm (2”) piece of ginger, peeled and julienned (cut into matchsticks)
1 tablespoon Sichuan peppercorns, dry fried and crushed in a mortar and pestle
1 teaspoon brown sugar or to taste
Method
Mix the sesame paste with 3 tablespoons of cold chicken stock
Add the remaining ingredients, apart from the sugar and combine well
Stir in sugar to taste
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