One 1/2" thick slice fresh ginger, peeled and sliced in half
8 cloves garlic, peeled
1 teaspoon hot chile paste,or more to taste
1/2 cup smooth peanut butter, or more if necessary
1/4 cup soy sauce
3-1/2 tablespoons sugar
3-1/2 tablespoons Chinese black vinegar
or Worcestershire sauce
3 tablespoons toasted sesame oil
5 tablespoons Chinese Chicken Broth or water, or more if necessary

In a food processor fitted with the metal blade or in a blender, finely chop the ginger and garlic. Add the remaining ingredients in the order listed and process until smooth. The dressing should be the consistency of heavy cream. If it is too thick, add more water or chicken broth; if too thin, add more peanut butter. Refrigerated, in a covered container, the dressing will keep for 2 to 3 weeks.

Makes about 1-3/4 cups