Chef chu's table sauce
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chicken broth; hot |
| 1½ | cup | Kikkoman Soy Sauce |
| ½ | cup | Granulated sugar |
| ¼ | cup | Distilled white vinegar |
| 1 | tablespoon | Fresh ginger; minced |
| 1 | tablespoon | Fresh garlic; minced |
Directions
Combine all ingredients in a bowl, stirring to dissolve sugar. Allow to develop and cool for at least 2 hours.
NOTE: The garlic and ginger may sink to the bottom; allow them to remain on the bottom and do not stir before using. The sauce may be used at room temperature, or reheated until warm, to use as a dipping sauce. If used the same day, it can be left at room temperature until needed. Otherwise, cover and refrigerate.
Per serving: 30 Calories; less than one gram Fat (7% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 1159mg Sodium NOTES : Yield: about 1 quart.
Recipe by: Ron West Recipe by matejka@...
Posted to Bakery-Shoppe Digest by Ron West <ronwest@...> on Feb 2, 1998