Yield: 2 qt. NOTE: This recipe makes sauce for up to 10 # of chicken. Please scale down for smaller amounts!
Ingredient Amount
Vegetable oil as needed
Ginger, minced 35 g
Garlic, minced 35 g
Scallion, minced 20 g
Tangerine skin 10 g
Hot bean paste 60 g
Soy sauce, light 360 g
Rice wine, Shao Xing 180 g
Rice vinegar 180 g
Sugar 400 g
Chicken stock 1 liter
Sesame oil 15 ml
Cornstarch 120 g
dissolved in 1/2 cup water to make a slurry
Method
1. Heat oil in wok, add ginger, garlic, and scallions. Stir fry to aroma. Add hot bean paste.
2. Add soy sauce, wine, vinegar, and chicken stock. Bring to boil. Add sugar, bring back to a boil.
3. Thicken sauce with cornstarch slurry to medium-thick consistency.
4. Add sesame oil.
‘NOTE: This amount is sufficient for about 50 portions of chicken.