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ginger dipping sauce for chicken

The dipping sauce can be made the night before or close to serving. I also use it as a quick dressing for roasted vegetables, or as a marinade for steak. Ginger Green Onion Dipping Sauce: In small bowl, stir together green onion, ginger and salt. You can also use the ginger sauce to brush on the shrimp before grilling. The chicken will lose more moisture uncovered and will drip into pan. Soy-Ginger Dipping Sauce for Li's Steamed Chinese Chicken Rate this recipe Your rating Rate this a 1: Couldn't eat it Rate this a 2: Didn't like it Rate this a 3: It was OK Rate this a 4: Liked it Rate this a 5: Loved it In small saucepan, heat oil; pour over onion mixture. The ginger sauce in this article makes a nice dipping sauce with appetizers containing shrimp, such as shrimp balls, almond prawn balls or potstickers, and they don’t require a trip to an Asian market for ingredients. Leave the chicken on the rack and place the entire pan and rack into the refrigerator uncovered overnight or at least 8 hours. Cover and refrigerate for at least 30 minutes to allow flavors to blend. (Make-ahead: Cover and refrigerate for up to 24 hours.) Transfer to cutting board. Advertisement This sauce is used as a dipping sauce and can be used to dip veggies, shrimps, steak, or chicken. Keep flipping and coating until all covered with rub. Store in the fridge : Store in the fridge in a sealed container for up to 7 days. Transfer chicken to plate; let cool for 30 minutes. Combine soy sauce, lemon juice, vinegar, garlic, cilantro, ginger and sesame oil in a small bowl. Remove chicken from bones; cut into bite-size pieces.

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