All-Purpose Oriental Ginger Sauce

 This recipe comes from Healthy Homestyle Cooking by Evelyn Tribole, M.S. R.D.   I've used this sauce as a marinade but you could also use it as a brush on-sauce.  If you have used it as a marinade and want to use it as sauce make sure you bring it to a boil before using.  Good on chicken, pork, or fish.


All Purpose Oriental Ginger Sauce

1/4 cup chicken broth, defatted
2 Tbsp. dry sherry, dry white wine or nonalcoholic white wine
2 Tbsp. hoisin sauce
2 Tbsp. reduced sodium soy sauce
1 1/2 tsp. minced ginger root
1 clove garlic, minced
1-2 drops hot chili sauce

In a small bowl, use a wire whisk to stir together the broth, sherry or wine, hoisin sauce, soy sauce, ginger, garlic and chili sauce until well combined. 
To use the sauce as a marinade:  Place the chicken, fish or pork in a large container with a tight lid or a large resealable plastic bag.  Marinate fish for 1 hour and chicken or pork for at least 2 hours, turning the bag occasionally.

I have a large container made by Tupperware that specifically designed for marinading that I use all the time.