Ingredients
- 2 tablespoons oil
- 1/2 cup yellow onion, diced
- 2 garlic cloves, sliced
- 1 teaspoon fresh ginger, grated
- 2 star anise
- 1/2 teaspoon peppercorns (Sichuan peppercorns)
- 2 dried peppers (ancho chili peppers soaked and chopped)
- 1 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 2 tablespoons soy sauce
- 1 teaspoons granulated sugar
- 4 cups chicken stock
- 1 tablespoon cornstarch (mixed with 1 Tbs water)
How to Make
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Step 1: Heat the oil in a medium sauce pan. Add the onion, garlic, ginger, star anise and Sichuan peppercorns. Cook over high heat for 5 minutes, or until the onion is lightly browned.
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Step 2: Add the ancho chiles and hot pepper flakes and cook for 1 or 2 minutes.
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Step 3: Add the white wine, soy sauce and sugar and cook until mixture starts to boil.
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Step 4: Stir in the chicken stock and the cornstarch mixture. When the liquid returns to a boil, reduce the heat and simmer for 30 minutes.
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Step 5: Strain the sauce.
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Step 6: The sauce will keep in a covered jar in the refrigerator for up to 1 week.
We hope you enjoy this recipe!
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