Heat olive oil in large sauté pan. When
the oil is hot, sauté the leeks, red and green onion, garlic
and shallots until they are about 50 percent done. Remove from the
heat, then add the red wine vinegar. Return to the heat. This will
help de-glaze the pan. Add chicken stock, fresh and crystallized ginger
and bring the mixture to a boil. Cook until the liquid has been reduced
by half. Remove heat and let cool at room temperature for at least
15 minutes.
In a large bowl, combine cooked mixture and all other ingredients.
Taste. If it is too vinegary, add just a touch of sugar. Additional
salt and pepper may also be added to your taste.
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