Reply To: How to make sauce from Fire Chicken as condiment

That is a super good idea. I would add a little bit of vinegar to it if you are making a lot of it for a lot of bottles so that it does not go rancid, the vinegar (just like in pickling) will allow it to be preserved longer without freezing.

Also, I made something similar and just used water, the beef or chicken broth would be fine if you want the meet flavor, but to just have a clean spice taste water would be totally fine.

I did the proportions different when making the sauce, so without the juice from the chicken and to make a sauce, I would half all the ingredients (except for the red pepper paste, soy sauce, and water, and then add the same amount of vinegar as soy sauce).

You can certainly blend in like a vitamix or something like that to create a smooth and non clumping sauce, or as near to it. I would do it after cooking and simmering because it will allow the sauce to set together and thicken a bit, where as if it is done before, the ensuing powder may not absorb the water and allow the flavors to combine.