Hunan is basically a hotter, spicier sweet and sour sauce. I'd just made the batch of ketchup and wanted to use some straight away somehow in the evening meal. So we had stir fry...
Ingredients
150ml White Wine Vinegar
2 tbsp Sake or Sherry
2 tsp Light Soy Sauce
4 tbsp Ketchup
2 tbsp Sweet Chilli Sauce
2.5cm Fresh Ginger
5 tbsp Soft Brown Sugar
4 tsp Cornflour
Chuck it all in a sauce pan (minus the cornflour), bring to the boil and reduce to a simmer for about 5 minutes.
Add some water to the cornflour to make a smooth paste and add it to the sauce to give you that nice sticky gloopy consitency you get from the takeaway. Simmer that away for another minute. I suppose you could let it cool and pour it into a sterile jar to keep for another day, but mine went stright onto the chicken as a cook in sauce.
The sauce is quite vinegary and has a reasonable amount of heat to it, but once I'd chucked the veg in as well that really mellowed it and it made for a really, really good sauce. Served it up on some egg noodles. This made just the right amount for 3 peoples' worth of chicken and veg.
A great example of Hunan cuisine.
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