Recipe - Hot Chilli Sauce

THE SAUCE
4 tablespoon Light soy sauce
3 tablespoon Vinegar
3 tablespoon Sugar
1 tablespoon Wine
1 tablespoon Fermented glutenous rice

THE AROMATICS
Few huajiao (flower pepper
Pericarpium zanthoxyli)
Seeds
3 tablespoon Dried chilies, minced
1 tablespoon Chopped onion
2 tablespoon Sliced ginger

THICKENING AGENT
Cornstarch solution in small
Amount of broth

* Mix the sauce ingredients

* In wok brown the huajiao seeds and minced dried chilies.

* Add chopped onion and cut or sliced up ginger

* Add the mixed sauce ingredients

* Thicken to correct consistency with the cornstarch and broth
solution

OrientalFood.com Recipe

Format by Dave Drum 20 March 99 FROM: Uncle Dirty Dave's Kitchen

Posted to CHILEHEADS DIGEST by Dave Drum xrated@cityscape.net on Mar 20,
1999