Chinese Peanut Dressing - Satay

Chinese Peanut Dressing - Satay


1/2" thick slice fresh ginger, peeled, and sliced in half
8 cloves garlic, peeled
1 tsp. hot chile paste, or more to taste
1/2 c. smooth peanut butter, or more if necessary
1/4 c. soy sauce
3 1/2 T. sugar
3 1/2 T. Chinese black vinegar or Worcestershire sauce
3 T. toasted sesame oil
5 T. Chinese Chicken Broth or water, or more if necessary

In a food processor fitted with the metal blade or in a
blender, finely chop the ginger and garlic.

Add the remaining ingredients in the order listed, and
process until smooth.

The dressing should be the consistency of heavy cream.
If it is too thick, add more water or chicken broth; if too
thin, add more peanut butter.

Refrigerated, in a covered container, the dressing will
keep for 2-3 weeks.

Makes 1 3/4 c.