Served it with rice and Sesame BokChoy. Just wonderful !
Really ho hum about this sauce. Made it as described. It seemed rather bland other than the overpowering taste of ginger. I added a full tsp more sambal and it still felt it needed to be more savoury. Eating it felt like I had glazed a piece of chicken with ginger and accidentally dropped it in a glass of ‘5Alive’ juice. Then fished it out and ate it. Love some of Ricardo’s other recipes but this one left me wanting something else.
Very tasty and easy. We served chicken on a bed of rice and found it could have benefited from more sauce. If you plan on saving with rice consider doubling the non- chicken ingredient.
This is delish!
To Nora (from 2015) There is no real substitute for fish sauce, I have read to try a mix of light soy sauce with mushroom broth or hoisin or miso paste. It will change the flavour profile of course. Or just try to find a vegetarian version, there just might be one out there. If you are worried that there will be a fish taste, don't because there isn't. Just an extra boost of umami.
I don't like fish or oyster sauce, or anything seafood- can you suggest a substitute? Thanks!
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