- Chili Sauce
- 1 tablespoon hot water
- 1 tablespoon Chinese chili sauce
- 1 teaspoon unseasoned Japanese rice vinegar
- 1/2 teaspoon sugar
- Garlic Sauce
- 2 tablespoons unseasoned Japanese rice vinegar
- 1 tablespoon plus 1 teaspoon minced garlic
- 1 tablespoon sugar
- Ginger Sauce
- 1 tablespoon (packed) minced fresh ginger
- 2 tablespoons peanut oil
- 1/4 teaspoon kosher salt
TO MAKE THE CHILI SAUCE: In a small bowl, combine the water with the chili sauce, vinegar and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before serving.
TO MAKE THE GARLIC SAUCE: In a small bowl, combine the vinegar, garlic and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before serving.
TO MAKE THE GINGER SAUCE: Put the ginger in a small heatproof bowl. Heat the oil in a small saucepan until it sends up a wisp of smoke, then pour it over the ginger and stir. Stir in the salt. Serve warm or at room temperature.
SERVE WITH: Hakka Salt-Baked Chicken
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
85 calories; 7g total fat; 0mg cholesterol; 120mg sodium; 6g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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