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Hakka Dipping Sauces

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chili sauce

  1. 1 tablespoon hot water
  2. 1 tablespoon Chinese chili sauce
  3. 1 teaspoon unseasoned Japanese rice vinegar
  4. 1/2 teaspoon sugar

garlic sauce

  1. 2 tablespoons unseasoned Japanese rice vinegar
  2. 1 tablespoon plus 1 teaspoon minced garlic
  3. 1 tablespoon sugar

ginger sauce

  1. 1 tablespoon (packed) minced fresh ginger
  2. 2 tablespoons peanut oil
  3. 1/4 teaspoon kosher salt
  1. MAKE THE GINGER SAUCE In a small bowl, combine the water with the chili sauce, vinegar and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before serving.
  2. In a small bowl, combine the vinegar, garlic and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before serving.
  3. Put the ginger in a small heatproof bowl. Heat the oil in a small saucepan until it sends up a wisp of smoke, then pour it over the ginger and stir. Stir in the salt. Serve warm or at room temperature.
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