Ingredients

Method

• 2 onions, finely sliced
• 3 sticks lemongrass, bruised
• 4 T fresh ginger, finely sliced
• Olive oil for frying
• 1 1/4 cups medium sherry
• 4 T sherry vinegar
• 5 t Worcester sauce
• 3 T honey
• 4 cups chicken stock
• 4 T soya sauce
• 250 g shiitake mushrooms, sliced

Method

Ingredients

Fry the onions, lemongrass and ginger in a little olive oil until golden brown. Deglaze the pan with the sherry and boil for 3 to 4 minutes. Add the sherry vinegar, Worcester sauce, honey and chicken stock and simmer gently for 1 hour.

Slowly add the soya sauce to adjust the salt levels. Tweak the sweet sour levels with the vinegar and honey and, when balanced correctly, strain into a separate pan. Bring back to the boil and add the mushrooms.

Boil for 3 to 4 minutes until just soft and serve immediately.