2 Tbsp soy sauce
2 Tbsp Chelsea Dark Cane Sugar
1/4 cup vinegar
1 tsp crushed garlic (1-2 cloves)
1 tsp grated fresh ginger
1 Tbsp smooth Dijon-style mustard
1 Tbsp cornflour mixed with
1/2 cup cold water

Mix all ingredients in a blender or whisk well in a bowl. Place in a small saucepan and bring to the boil, stirring continuously. Remove from the heat and cool. Store in the refrigerator. Marinate chicken or meat for 2-3 hours for maximum flavour and tenderising.