Hot Chili Sauce


the sauce
4 tbsp light soy sauce
3 tbsp vinegar
3 tbsp sugar
1tbsp wine
1 tbsp fermented glutenous rice

the aromatics
a few huajiao (flower pepper - pericarpium zanthoxyli) seeds
3 tbsp dried chilies, diced
1 tbsp chopped onion
2 tbsp sliced ginger

the thickening agent
cornstarch solution in small amount of broth


Mix the sauce ingredients
In wok brown the huajiao seeds and diced dried chilies.
Add chopped onion and sliced ginger
Add the mixed sauce ingredients
Thicken to correct consistency with the cornstarch and broth solution

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