Step 1

Peel 1 clove garlic, and use the side of your knife and press on it until it is crushed but still intact. We want all our aromatics intact so they can be easily removed later. Set it aside for later.

Step 2

Wash 1 stalk green onion green onion and tie it in a knot (or fold it in half to fit into a pot. Set it aside for later.

Step 3

Cut 1 slice ginger and set it aside later.

Step 4

In a small bowl, mix together 2 tablespoon cornstarch, with 1 tablespoon cold water and set it aside for later. (If you like thicker sauces, use 2 tablespoons of cornstarch instead.)

Step 5

In a small pot, add 1½ cups water, and mix in 5 teaspoons chicken powder, 1 teaspoon sugar, and 1 tablespoon Chinese rice cooking wine.

Step 6

Add in the green onion, garlic clove and slice of ginger.

Step 7

Set the pot over the stove on medium heat until the sauce starts to simmer, then adjust it to low heat, and set a timer for 10-15 minutes, and simmer it with the lid on. We don't want any sauce to evaporate.

Step 8

After 10-15 minutes, do a taste test. If you want it more salty, add an additional ¼ teaspoon of chicken powder.

Step 9

Turn the stove back up to medium heat until the sauce simmers and bubbles again.

Step 10

Mix the cornstarch slurry in the bowl (the starch settles to the bottom), and slowly pour the cornstarch slurry into the sauce, while quickly stirring for 1 minute or until the sauce thickens.

Step 11

You'll know the sauce is done once it starts to bubble and thicken into a clear sauce.

Step 12

Turn off the heat, and remove the aromatics and discard them.

Step 13

Add in 1½ teaspoon toasted sesame oil and stir until it is mixed into the sauce.

Step 14

Enjoy the sauce by drizzling over seafood, chicken, or white rice!