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2. While pudding bakes, combine sauce ingredients and 1 1/82 cup hot water in a small saucepan; heat to simmering, stirring to dissolve sugar and melt butter.
Combine sauce and vegetables.
Combine sauce with the chicken.
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Some time in the 1990s I learned that sauerkraut previously cooked in the style of French choucroute could turn into a combined sauce and vegetable: This was at a London restaurant called l'Oranger, with ace chefs Marcus Wareing and Angela Hartnett in the kitchen.
In a large bowl, combine soy sauce, fish sauce, sesame oil, juice of 1 lime, ginger, lemon grass, garlic and sriracha.
Place browned chicken breasts on pan. 4. In a small bowl, combine barbecue sauce and Tabasco sauce.
In a large, deep skillet, combine soy sauce, sugar, chilies, ginger, fish sauce, lime juice and star anise.
3. To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
To make the sauce, combine the fish sauce, chillies and garlic in a bowl and set aside.
2. For the Crystal beurre blanc: In a small saucepan, combine hot sauce, lemon and wine.
In a medium bowl, combine soy sauce, sesame oil, sugar, garlic, pepper and beef stock.
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