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