Hometown Sauce
This sauce really isn’t called my hometown sauce. But my hometown is famous for hotpot, and this sauce typically is made for hotpots. I made this sauce one time when we ate at a hotpot restaurant, and it was requested to be some sort of dipping sauce. What else is a better option than some poached chicken breast to showcase this amazing sauce? So I made the sauce and called the dish Hometown Chicken.
Ingredients:
10 cloves of garlic, minced
3 green onions, thinly sliced
1/4 bundle of cilantro, stems and leaves chopped
1/4 cup oyster sauce
1/8 cup black vinegar – I know this sounds weird, but trust me on this
1/2 cup toasted sesame oil – no, it is not a typo.
1/4 tsp salt – optional
Method:
Mix all the ingredients in a large bowl, that is it! Taste the sauce for seasoning, if you like it saltier, add the salt at the very end, but normally the oyster sauce is salty enough for most people.
I know you are thinking that’s too much sesame oil and every single chef under the sun had said it is very potent, a drop or two goes a long way. This is true, but in this sauce, the sesame oil is the carrier of all strong flavors, the garlic, cilantro, green onions, you will be amazed when you actually taste the sauce, the garlic loses the pungent smell and slightly spicy taste, and becomes pleasantly fragrant.
Give it a try, you may want this sauce on more of the simply steamed meats and vegetables from now on.
