LibreRecipes

Three Dipping Sauces

Rating

Calories

162.0

Protein

2.0

Sodium

1763.0

Fat

10.0

This recipe is an accompaniment for Master Stock Chicken .

50 ml (3 tablespoons plus 1 teaspoon) peanut oil

2 dried chillies

3 spring onions (scallions), white part, with 2 cm (3/4-inch) of green left on, finely sliced

1 large knob ginger, finely diced

2 cloves garlic

15 ml (1 tablespoon) shaohsing wine

15 ml (1 tablespoon) rice-wine vinegar

2 tablespoons sea salt

2 tablespoons superfine sugar

100 ml (1/2 cup) Chinese black rice vinegar

2 large knobs ginger, finely diced

30 ml (2 tablespoons) peanut oil

4 spring onions (scallions), sliced into rounds

2 large knobs ginger, finely diced

3 cloves garlic, finely diced

2 red chillies, sliced

60 ml (1/4 cup) bean paste

60 ml (1/4 cup) shaohsing wine

60 ml (1/4 cup) rice-wine vinegar

4 tablespoons (1/4 cup) crushed yellow rock (or light brown) sugar

Heat the peanut oil in a wok and fry the chillies until they blacken. Discard the chillies and allow the oil to cool. In a mortar and pestle crush all the other ingredients lightly. As the oil cools add to the mortar and mix well. Leave for a little while to allow the flavours to marry.
Very good on boiled and fried dishes, and a great dressing for grilled scallop salad.
Mix the diced ginger with the vinegar and allow to stand for 1 hour before serving.
You'll find this easy to make but very effective on boiled meats.
In a wok, heat up the peanut oil and fry the spring onions, ginger, garlic and chillies for 3 minutes. Add all the other ingredients and reduce the sauce by half. Remove from the heat and cool.
Can be used as a cold dipping sauce or heated up and tossed with steamed vegetables.