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Credit: Andrew Zimmerman, Executive Chef, Sepia; Chicago


½ cup soy sauce
3 T. Thai fish sauce
2 oranges, juice and zest
2 cinnamon sticks
4 pieces whole star anise
4 bay leaves
2 T. honey
1 T. brown sugar
½ Fresno chili, minced, no seeds
1 T. crushed coriander seeds
1 T. crushed fennel seeds


In pot, combine soy sauce, fish sauce, orange juice and zest, cinnamon sticks, star anise, bay leaves, honey, brown sugar and Fresno chili; reduce by half. Strain through fine sieve. Add coriander seeds and fennel seeds. Reserve.


Sauce/Dressing/Rub, The National Culinary Review

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