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Chinese plum sauce
Makes 1 Litre Sauces and accompaniments
Ingredients
- 1.5kg assorted yellow, orange and pink plums
- 2 onions
- 5cm piece fresh ginger, grated
- 2 long red chillies, roughly chopped
- 6 garlic cloves, peeled and roughly chopped
- 750ml rice wine vinegar
- 200g soft light brown sugar
- 4tbsp light soy sauce
- 4 star anise
- 1 small cinnamon stick
- 3tbsp fish sauce
- 1tbsp Schezuan pepper
- 4 strips orange peel
Method
Put all the ingredients together with 100ml water in a noncorrosive pan and bring to a simmer. Let the mixture gently bubble for 1½ hours, checking occasionally to make sure it doesn’t stick to the pan’s bottom.
Remove the cinnamon and star anise if you can, and strain about 4 ladlefuls of the mixture at a time through a sieve set over a large bowl, pushing the mixture through with the back of another ladle.
Pour into sterilised jars or bottles and keep in a cool place.
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