Sweet Ginger Sauce
August 21st, 2006 | by Loretta |Dad told me to figure out something to go with the pan-seared chicken breast we had for dinner. So I finally implemented my previous idea of using shredded ginger in a sauce to go with chicken.
At first, I thought about using soy sauce, ginger and sugar. Then, I remembered that we’re abstaining from soy sauce usage as per Mom’s request.
Plan B was for a sweet ginger-infused sauce, and it worked. Unfortunately, the batteries are still charging so I haven’t had the chance to take a picture of it before consumption.
It is a caramel-colored sauce that is translucent and not viscous at all. It’s a little bit more viscous than water, but nothing beyond that.
The sauce can be made with just a few ingredients, but I think the key is using hoisin sauce to mellow out to sour taste of apple cide vinegar.
- Very finely cut ginger (I cut them into very thin julienned pieces)
- Apple cider vinegar
- Brown sugar and/or white sugar
- Honey
- Very little hoisin sauce (just enough to get rid of tartness)
- Salt and/or fish sauce
- Optional mirin (again, to help mellow the flavors)
I think this would go well with anything except beef.