Ken Hom

Garlic-Vinegar Dipping Sauce

Preparation info

  • 2 fl oz

    • Difficulty

      Easy

Appears in
Fragrant Harbour Taste: The New Chinese Cooking of Hong Kong
Fragrant Harbour Taste

By Ken Hom

Published 1989

  • About

This rather strong sauce is used for Braised Chiu Chow Duck or for Pigs’ Trotters Cooked in Wine and Vinegar. The zesty bite of the raw garlic is mellowed by the vinegar and provides a strong counterpoint to those rich dishes.

Ingredients

  • 1 tablespoon finely chopped peeled garlic
  • 3 tablespoons white rice vinegar

Method

Combine the garlic and vinegar in a small dish and allow to stand for at least 10 minutes before serving.