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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I've been making this sauce since 1987 and was originally out of a magazine. We serve it over crumbed chicken or crumbed fish. We love it. Also been known to use minced chilli and ginger from the jar. Ingredients:
1/4 cup lemon juice |
2 teaspoons chicken stock powder |
1 tablespoon cornflour |
1 tablespoon honey |
1 tablespoon brown sugar |
1 cup water |
1 -2 red chile (we use small birds eyes) |
1 teaspoon ginger (grated) |
1 teaspoon hot chili sauce (we use fountains) (optional) |
Directions:
1. Finely slice chilies.
2. Put dried ingredients in a pot and mix together well, add honey, chillies and sauce if using and then slowly add water (or fresh stock) and mix well together.
3. Put on stove over a medium heat and stir continuously until thick.
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