Kittencals Chinese Lemon Ginger Sauceglaze Recipes

Steps:

• In a medium saucepan mix all ingredients together until blended; bring to a simmer over medium-high heat whisking vigorously and continuously until bubbly and thickened.

Steps:

• Combine ingredients in a saucepan on medium heat until the sugar is dissolved.
• To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened about 1 minute.

Steps:

• Place all ingredients in a large bowl; mix well using clean hands (you might need more breadcrumbs to hold the mixture together).
• Shape into about 1-inch balls.
• Place on a baking sheet.
• Bake 350 degrees for about 22-25 minutes or until cooked through or you may fry in a skillet.
• For the sauce; in a large saucepan over medium heat blend the cranberry sauce, chili sauce, brown sugar, lemon juice (start with 2 tablespoons lemon juice) and hot sauce to taste; mix to combine then adjust ingredients to suit taste if desired.
• Add in the cooked meatballs and simmer for about 45 minutes.
• transfer to a chafing dish or crockpot to keep warm.

Steps:

• Beat together all ingredients.
• Simmer over low heat for 5 or 10 minutes.
• While glaze is still warm, brush it over meat only during the last 15 minutes of cooking, to prevent the sugar in the glaze from burning.

Steps:

• Set oven to 400 degrees F.
• Grease a 13 x 9-inch baking dish.
• Using your hands gently squeeze out as much excess water from the chicken pieces as possible, then dry using a paper towel/s.
• For glaze; in a bowl whisk the soy sauce with cornstarch, ginger and sesame oil (if using) until smooth. then add in honey, brown sugar, ketchup and chili sauce; whisk/mix until combined (taste the sauce if you prefer a slightly sweeter taste then add in more honey or brown sugar).
• In a small saucepan heat oil over medium-high heat.
• Add in onion and saute for about 3 minutes or until slightly softened, then add in the chopped garlic and chili flakes and cook for about 2 minutes.
• Add in the soy sauce mixture; bring to a simmer mixing constantly, cook until bubbly and thickened (the mixture will be fairly thick) set aside.
• Heat a small amount oil in a skillet over medium-high heat (you may lightly season the chicken with black pepper before browning if desired but do NOT salt).
• Add in chicken and brown on both sides; remove to prepared baking dish.
• Pour the sauce over the chicken then using your hands or tongs turn the chicken pieces to coat in the sauce (make certain that the chicken is facing skin side up).
• Bake uncovered for about 45 minutes or until completely cooked, basting with the pan glaze about halfway through cooking time.
• Serve with cooked rice.

Steps:

• Stir together all ingredients in a saucepan. Heat over medium. Bring to a boil and stir occasionally until glaze has thickened and reduced by half, about 20 to 30 minutes. May be stored in the rerigerator for up to one week.

Steps:

• Combine all ingredients in a large saucepan, and heat to a low boil. Continue to simmer for 30 minutes, stirring often.
• Use this sauce to baste chicklen, pork chops or ham.