Hakka Dipping Sauces

• 1 tablespoon hot water
• 1 tablespoon Chinese chili sauce
• 1 teaspoon unseasoned Japanese rice vinegar
• 1/2 teaspoon sugar
• 2 tablespoons unseasoned Japanese rice vinegar
• 1 tablespoon plus 1 teaspoon minced garlic
• 1 tablespoon sugar
• 1 tablespoon (packed) minced fresh ginger
• 2 tablespoons peanut oil
• 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.
2. Let stand for at least 15 minutes and stir before serving.
3. In a small bowl, combine the vinegar, garlic and sugar; stir to dissolve the sugar.
4. Let stand for at least 15 minutes and stir before serving.
5. Put the ginger in a small heatproof bowl.
6. Heat the oil in a small saucepan until it sends up a wisp of smoke, then pour it over the ginger and stir.
7. Stir in the salt.
8. Serve warm or at room temperature.

water, chinese chili sauce, unseasoned japanese rice vinegar, sugar, unseasoned japanese rice vinegar, garlic, sugar, fresh ginger, peanut oil, kosher salt

Taken from www.foodandwine.com/recipes/hakka-dipping-sauces (may not work)