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2 tbsp. arrowroot
1 qt. Cornish hen stock
1 tbsp. red pepper flakes
Szechuan peppercorns, crushed, to taste
1 scallion, minced
1 garlic clove, pared, minced
1/4 tsp. ginger root, grated
1/4 cup honey
2 tbsp. rice wine vinegar
salt to taste
dash of reduced sodium soy sauce
Combine arrowroot with small amount of stock to form slurry. Reserve. Place remaining ingredients in saucepan; heat to boiling. Add slurry; simmer for 5 minutes or until sauce reaches desired consistency. Adjust seasoning. Reserve warm.
1 qt. Cornish hen stock
1 tbsp. red pepper flakes
Szechuan peppercorns, crushed, to taste
1 scallion, minced
1 garlic clove, pared, minced
1/4 tsp. ginger root, grated
1/4 cup honey
2 tbsp. rice wine vinegar
salt to taste
dash of reduced sodium soy sauce
Combine arrowroot with small amount of stock to form slurry. Reserve. Place remaining ingredients in saucepan; heat to boiling. Add slurry; simmer for 5 minutes or until sauce reaches desired consistency. Adjust seasoning. Reserve warm.
