I forgot I promised to post the video to the single fish sauce, I used to net over the duck breasts in the vacuum cooker recipe. I made similar to that sauces in the past, but used the term to describe gastric. Technically, gastric begins with caramelized sugar, to which sugar and fruit juice are added, but for my purposes here in the land Wishes food, it was fairly close. So while I was putting this quick and dirty video together, the working name was "gastric peach." Then I remembered I'm not French, and most likely you either.
At that time, I decided to just call it a peach sweet and sour sauce. What it lacks in kitchen lingo pretentious French-ness, it more than makes up for accuracy and accessibility. Beyond semantics, there's really no recipe here, but a report.
one part vinegar, two canned peaches parts, broth three chicken parts, as well as whatever seasonings. Boil, reduce and serve - and of course, enjoy!
Ingredients Peach for 2 servings of sweet and sour sauce:
1 tablespoon sherry vinegar
2 tablespoons canned peaches
3 tablespoons chicken broth or other liquids (. wine, fruit juices, etc.)
Chinese pinch -Spice 5
pinch of cayenne pepper
salt and freshly ground black pepper to taste, depending on what you are serving on (mine does not need any, since I served well salted, crispy duck skin).
See the complete recipe
