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Oriental Shiitake Sauce

1 cup chicken stock
60 ml light soy sauce
60 ml rice vinegar
60 ml honey or 5 Tbsp brown sugar
2 tsp finely chopped ginger
2 crushed garlic cloves
2 lime leaves
10 dried shiitake mushrooms

1 tbsp cornflour
3 tbsp water

Simmer all ingredients (except for thickening) in small saucepan
for about 15 minutes. Remove shiitake mushrooms, chop and remove
stems. put back in sauce. Simmer for about 10 minutes more. Remove
lime leaves. add cornflour/water mixture, stir well and remove from
heat.

If sauce is to be warmed up, add cornflour/water only before serving
or it might burn.

I've found this to work miracles with spare-ribs and smoked goose.

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