Recipe
INGREDIENTS
*Did you know...that in a recipe "T" means tablespoon and
"t" means teaspoon?
1 T Vegetable Oil for cooking
1 T Chopped Ginger
1 T Chopped Garlic
1 T Chopped Onion
1 cup + 2 T Water
1 cup firmly packed Brown Sugar
1/4 + 1/8 cups Soy Sauce
10 oz. bottle Sweet Chili Sauce such as Mae Ploy or Frank's
2 T Cornstarch
Heat vegetable oil in medium saucepan, add ginger, garlic and onion and "sweat" over low to medium heat until onions are almost translucent. Add 1 cup of the water, brown sugar, soy sauce and sweet chili sauce and slowly bring to a boil over a low heat (about 8 minutes).
In the meantime, make the cornstarch slurry:
Whisk together equal parts water and cornstarch - about 2 T each - will be a little thick.
Reduce sauce to simmer and whisk in the slurry as you drizzle it into the pan. Bring to boil again. Slurry needs heat to thicken. Then reduce heat and simmer for 1 to 2 minutes until desired thickness.
For a smoother sauce, use immersion blender or regular blender. Be careful with hot liquids when blending.
Makes about one quart. Use immediately or store in a tightly covered container in the refrigerator for up to one month.
Recipe
INGREDIENTS
1 cup Cider Vinegar
2 Tablespoons Garlic, chopped
¾ cup Sugar
½ teaspoon Chili Powder
¼ cup plus 1 Tablespoon Dijon Mustard
1 teaspoon Salt and Pepper
3 ¼ cups Vegetable Oil
Place all ingredients EXCEPT THE OIL in a large container and blend with upright hand blender until mixed. Slowly drizzle in the vegetable oil to form an emulsion. Makes approximately 1 quart. Store in airtight container in refrigerator for up to 2 months.
If using as a marinade, place chicken breast or other items to be marinated into zip lock bag and completely cover with marinade. Remove as much air as possible before sealing and marinate in fridge or freezer for 24-48 hours.
Fire grilling is recommended for best results! Let us know how it comes out! We'll post another recipe soon...Any requests?