Chef Chus Table Sauce

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Chef Chus Table Sauce Ingredients

2 c Chicken broth; hot	1/4 c Distilled white vinegar
1 1/2 c Kikkoman Soy Sauce	1 tb Fresh ginger; minced
1/2 c Granulated sugar	1 tb Fresh garlic; minced

Instructions for Chef Chus Table Sauce

Combine all ingredients in a bowl, stirring to dissolve sugar. Allow to develop and cool for at least 2 hours. NOTE: The garlic and ginger may sink to the bottom; allow them to remain on the bottom and do not stir before using. The sauce may be used at room temperature, or reheated until warm, to use as a dipping sauce. If used the same day, it can be left at room temperature until needed. Otherwise, cover and refrigerate. Per serving: 30 Calories; less than one gram Fat (7% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 1159mg Sodium NOTES : Yield: about 1 quart. Recipe by: Ron West Recipe by matejka@bga.com Posted to Bakery-Shoppe Digest by Ron West on Feb 2, 1998

Main Ingredient: ChickenCuisine: Chinese

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