HOISIN HABAÑERO SAUCE

Hoisin is a popular Chinese condiment that can be used on anything from Peking Duck to dumplings. Hoisin is thick, sweet and aromatic thanks to Five-Spice Powder, which combines star anise, Sichuan peppercorns, cinnamon, fennel and cloves. In this stock, we offer a spicy counterpoint to the sweetness of hoisin by combining it with habañero chili pepper brightened up with ginger and rice wine vinegar. The
boldness of this sauce makes it good for enlivening barbecued chicken or even used as the flavoring in a chicken and vegetable stir-fry. You can find hoisin sauce in the Asian foods section of most grocery stores.

MAKES: about 1 cup (240 ml)

PREP TIME: 10 minutes

COOK TIME: 15 minutes

INGREDIENTS:

• 2 tsp (10 ml) safflower oil
• 2 scallions, end trimmed and white parts sliced thinly
• 1 tbsp (9 g) peeled, grated ginger
• 2 cloves garlic, minced
• 1 whole habañero pepper, pierced
• 3 tbsp (45 ml) rice wine vinegar
• 1½ cups (360 ml) Vegetable or Chicken Stock
• ½ cup (120 ml) hoisin sauce (available in Asian markets)
• ¼ cup (60 ml) ketchup
• ½ tsp salt or to taste

INSTRUCTIONS:

1. Heat the safflower oil in a small saucepan over medium heat and add the scallions, ginger, and garlic.
2. Sauté for 1 to 2 minutes or until the garlic begins to lightly brown.
3. Add the habañero and sauté for 1 minute.
4. Add the rice wine vinegar and cook for about 30 seconds or until the vinegar is reduced by half.
5. Stir in the chicken or vegetable stock, hoisin sauce, and ketchup.
6. Reduce heat to medium-low and simmer for 10 to 12 minutes or until the mixture is reduced by half.
7. Strain out the habañero pepper.
8. Stir in the salt and adjust, as needed, to taste.
9. Serve with barbecue chicken, dumplings, or seared duck breast.