1 knob of ginger, peeled and grated
40ml/1½fl oz hoisin sauce
20ml/¾fl oz oyster sauce
30g/1oz soft dark brown sugar
2 ancho or chipotle chillies, rehydrated
3 garlic cloves, grated
2 tsp Chinese five-spice powder
1 tbsp molasses
3 tbsp soy sauce
2–3 tbsp dry sherry