Ginger Sauce

Ginger Sauce


Ingredients

1 cup water
1 cup organic free range chicken stock
2-3 clove garlic crushed
1 strip of ginger approximately 1” x 2” x ¼”
½ tsp salt
dash of black pepper (1/8 tsp)
1 tbsp white vinegar
2 tsp tapioca flour mixed in 3 tbsp water

Optional: ¼ tsp of red pepper flakes (or amount of hot pepper of your choice)

Puree the skinned ginger and garlic with a small amount of water then in a saucepan mix the garlic and ginger mix with the water, chicken stock, salt, pepper, vinegar, and if desired the hot pepper. Bring to a low boil then reduce heat and let simmer for about 15 minutes. Then thoroughly stir the tapioca flour and water mixture and teaspoon by teaspoon add it to the simmering sauce, stirring vigorously with each addition to prevent “clumping”. Once the tapioca is added mildly increase the heat and bring the sauce to a low boil stirring frequently. Then reduce heat back to low until ready to serve.

This is a bolder sauce and goes well with noodles, cabbage, and as additional flavor to meat.