I was leafing through a spice catalog I received (from a company that shall remain nameless). There was a recipe for chicken skewers with sauce.
The recipe includes these ingredients (exact quote):
3 T soy sauce (we used reduced sodium)
1/2 C hoisin sauce (...lower sodium if you can find it)
1/4 t powdered ginger
I have 2 observations about these ingredients:
1. This recipe produces 12 skewers. So how much sodium per serving does the recipe creator think will be saved?
2. Only 1/4 t ginger? What is the recipe creator afraid of, that people will actually get a taste or hint of ginger?
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