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Soy-Ginger Dipping Sauce for Li's Steamed Chinese Chicken


Use this recipe when making our Li's Steamed Chinese Chicken.

  • Yield: Makes about 1/3 cup
steamed chicken pieces

Source: Martha Stewart Living, May 2007


  • 1/3 cup soy sauce
  • 2 teaspoons chopped fresh cilantro
  • 1 teaspoon freshly grated peeled ginger
  • 1 teaspoon toasted-sesame oil


  1. Add all ingredients to a small bowl. Stir to combine. Sauce can be refrigerated in an airtight container for up to 2 days.

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