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Preparation time
less than 30 mins
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Cooking time
no cooking required
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Serves
Makes 100ml/3½fl oz
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By Matt Tebbutt
From Saturday Kitchen[row]
Ingredients
- 1 tbsp molasses
- 30g/1oz soft dark brown sugar
- 40ml/1½fl oz hoisin sauce
- 20ml/¾fl oz oyster sauce
- 3 tbsp soy sauce
- 2 –3 tbsp dry sherry
- 1 knob of ginger, peeled and grated
- 3 garlic cloves, grated
- 2 tsp Chinese five-spice powder
- 2 ancho or chipotle chillies, rehydrated
Method
-
Place all the ingredients into a blender or food processor and blend until smooth. This will store in the fridge in a sealed container for 2 weeks.