• 400ml of brown chicken stock
  • 100ml of white wine
  • 1g of xanthan gum
  • 1 garlic clove
  • 1/2 tsp five-spice powder
  • 1 tsp Chardonnay vinegar
  • 1 pinch of black pepper


Bring the white wine to the boil. Add the wine to the stock, then add the garlic, five-spice, black pepper and Chardonnay vinegar and bring to a gentle simmer. Cook for a further 2 more minutes, then pass through a fine sieve and thicken with xanthan gum. Keep warm until ready to serve