Recipe

Mongolian Stewed Garlic Relish Recipe

Add Step-by-Step Photos	Grumblebee / All my dishes 2 months ago A garlic lovers dream! Use this as a topping for many foods including grilled fish and meats, crackers/breads, vegetables, etc. Think of it like a garlic relish and use it as such. :) Excellent w/ dumplings and noodles too. Prep:15m Cook:320m Servings:8	Grumblebee
	garlic garlicy stewed stew chutney relish savoury savory delicious condiment soy mongolian mongolia yummy

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Ingredients

5 very largeheads of garlic, with huge cloves (or enough smaller heads to yield 45-50 fat, firm cloves)

***note*** do not use “elephant” garlic. It doesn't work out well***

2 1/2 tablespoons black soy sauce

3 tablespoons Chinese rice wine or good quality, dry sherry

1/2 cup light vegetable (or chicken) stock or water

2-3 tbsp golden sugar

Directions

Preparing the Garlic: Remove most of the papery, white outer peel, leaving intact and unbroken the thicker skin that encases each clove.

Stewing the Cloves: Combine the soy, wine, and stock in a Chinese sand pot or a small, heavy pot that will hold the garlic snugly together.

Bring the liquids to a steaming (almost) simmer over low heat, then add the cloves and stir to combine. Stew the mixture 5 to 10 minutes, scatter in the sugar, and stir to dissolve.

Cover the pot, check after several minutes, and adjust the heat to maintain a steaming near-simmer with few or no bubbles. Cover and stew the garlic a couple of hours. Lift the lid occasionally to check that the liquids are not boiling, and at the same time swirl the pot to coat the cloves with sauce.

When done, remove the lid partway and let the cloves sit for another hour or so before eating, swirling the pot occasionally to distribute the sauce.

To Serve: Serve the cloves tepid or at room temperature, in a small bowl to show off their rich color, or in individual dip dishes alongside each plate. Just before serving, spoon on a bit of sauce. To eat the garlic, crush a clove lightly against the roof of your mouth. Let the creamy pulp dissolve on your tongue, then discard the peel.

The garlic may be refrigerated for a week or more in an airtight glass jar. Rotate the jar occasionally to distribute the sauce. Leftover sauce is excellent on cold noodles, or as a garlicy condiment for meats or dumplings.

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