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Hakka Dipping Sauces

Source: Food & Wine
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Active Time:  10 Minutes
Total Time:  25 Minutes
  4 Servings
RECIPE INGREDIENTS
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
DIRECTIONS
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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 Servings
Calories: 85
Fat. Total: 7g
Protein: 1g
Carbohydrates, Total: 6g
Sodium: 120mg
% Cal. from Fat: 74%
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