Red Chinese Sweet & Sour Sauce, commonly used in Chinese Restaurants. Simmered and strained with Red Food Coloring added. Thickened with Potato Starch to serve over some Crispy Chicken Balls.
Servings: 4 Cups
Equipment
- 1 Sauce Pot
- 1 Sieve
Ingredients
- 5 C Water
- 2 C Sugar
- 1 C White Vinegar
- 1/2 C Tomato Paste
- 1/4 C Neutral Oil
- 1/4 C Pumpkin Puree
- 1 Orange - Cut in Quarters
- 2 inch Ginger - Sliced
- 2 cloves Garlic - Crushed
- 2 Star Anise
- 1/4 tsp Salt
- 1/8 tsp Cinnamon and Ground Clove - each
- as needed Permicol or other Red Food Coloring - Optional
Slurry/Thickener
- 1/2 Tbl Potato Starch & Cold Water - per 1 Cup of the above chilled sauce
Instructions
- Combine Oil, Ginger, Garlic and sauté a few minutes over medium heat.
- Add Pumpkin Puree and Tomato Paste and cook a few minutes.Add in remaining Ingredients, except the Red Food Coloring and Slurry (the Slurry will be used last to thicken the Sauce). Bring to boil. Reduce the heat to medium - medium low and let simmer partially covered for 45 minutes.
- After 45 minutes. Shut the heat off and let it cool down an hour or so. Strain the Sauce, through a fine sieve. Add the Red Food Coloring and adjust the taste. Portion and freeze or use right away for Sweet & Sour Sauce.
- To serve, heat up the desired amount of Sweet & Sour Sauce. Combine about 1/2 Tbl Potato Starch & Cold Water for each Cup of Sweet & Sour Sauce. Add to the Sauce while it is simmering to thicken. Remove from the heat and serve.
Notes
Freeze the remaining Sweet and Sour Sauce without the Slurry added. When ready to use, place the desired amount of Sweet & Sour Sauce into a sauce pot and thicken with the Slurry to serve.
Serve this Sweet and Sour Sauce over some Deep Fried Crispy Chicken Balls and a side of Chicken Fried Rice!