- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1/2 tsp sesame oil
- 250ml fresh chicken stock (or water with 1 tsp chicken stock granules added)
- Combine all the ingredients in a small saucepan and bring to a simmering boil for 45 minutes. Use as a topping for any steamed rice rolls or as a topping for any steamed white fish fillet, served with chopped chilli and spring onions.