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Epicurious

Three Dipping Sauces

This recipe is an accompaniment for Master Stock Chicken .

Ingredients

Ginger and Shallot Oil

50 ml (3 tablespoons plus 1 teaspoon) peanut oil
2 dried chillies
3 spring onions (scallions), white part, with 2 cm (3/4-inch) of green left on, finely sliced
1 large knob ginger, finely diced
2 cloves garlic
15 ml (1 tablespoon) shaohsing wine
15 ml (1 tablespoon) rice-wine vinegar
2 tablespoons sea salt
2 tablespoons superfine sugar

Black Vinegar and Ginger Sauce

100 ml (1/2 cup) Chinese black rice vinegar
2 large knobs ginger, finely diced

Bean Paste Sauce

30 ml (2 tablespoons) peanut oil
4 spring onions (scallions), sliced into rounds
2 large knobs ginger, finely diced
3 cloves garlic, finely diced
2 red chillies, sliced
60 ml (1/4 cup) bean paste
60 ml (1/4 cup) shaohsing wine
60 ml (1/4 cup) rice-wine vinegar
4 tablespoons (1/4 cup) crushed yellow rock (or light brown) sugar

Preparation

  1. For Ginger and Shallot Oil:

    Step 1

    Heat the peanut oil in a wok and fry the chillies until they blacken. Discard the chillies and allow the oil to cool. In a mortar and pestle crush all the other ingredients lightly. As the oil cools add to the mortar and mix well. Leave for a little while to allow the flavours to marry.

    Step 2

    Very good on boiled and fried dishes, and a great dressing for grilled scallop salad.

  2. For Black Vinegar and Ginger Sauce:

    Step 3

    Mix the diced ginger with the vinegar and allow to stand for 1 hour before serving.

    Step 4

    You'll find this easy to make but very effective on boiled meats.

  3. For Bean Paste Sauce:

    Step 5

    In a wok, heat up the peanut oil and fry the spring onions, ginger, garlic and chillies for 3 minutes. Add all the other ingredients and reduce the sauce by half. Remove from the heat and cool.

    Step 6

    Can be used as a cold dipping sauce or heated up and tossed with steamed vegetables.

From Rockpool by Neil Perry, (C) 2002 New Holland Publishers
TagsSauceCondimentDipGingerHerbs & SpicesShallotVegetableScallionOnionRoot VegetableDairy FreeGluten FreeEasyQuickMake AheadMeal PrepSauteWokCookbooks
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