- 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
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.