Sunday, 13 February 2011

Gunpowder sauce

Ken Lo says this sauce is the difference between Western and Chinese cooking. It’s a different combination of flavours, rather than flavours that aren’t Western. Soy sauce is quintessentially oriental, of course. I use tamari, since I cater to the gluten intolerant.


½ pint soy sauce
5 tbsp sherry
6 tbsp good stock or 1 chicken stock cube
1 tbsp sugar
3 slices fresh ginger
½ onion

Simmer everything together in a pan for 15 minutes, stirring occasionally.
Store in the fridge for about a week.

I sometimes like to add a handful of peppercorns and a star anise and other times some coriander seeds.

If I don’t have fresh ginger I use lemon zest, not powdered ginger, which can give a slightly soapy flavour.

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