2 tablespoons soy sauce
2 tablespoons Chelsea Dark Cane Sugar
1/4 cup vinegar
1 teaspoon crushed garlic (1-2 cloves)
1 teaspoon grated fresh ginger
1 tablespoon smooth Dijon-style mustard
1 tablespoon 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 & bring to the boil, stirring continuously.
Remove from the heat & cool. Store in the refrigerator.
Marinate chicken or meat for 2 - 3 hours for maximum flavour and tenderising.