I use a spoon to get the skin off the ginger, and store extra in the freezer- makes it much easier to grate/mince if frozen. All ingredients are really to taste- the base being brown sugar and soy sauce. I would do a taste test first. Its about two to one brown sugar to soy sauce. Taste and trust your own taste buds, sweet but still salty. Then taste as you go through all ingredients and make to your liking!
I add all ingredients into a small saucepan and then heat over low to medium low heat til sugar dissolves and apricot preserves melt down. Then put in sealable container and store in fridge. Sauce will thicken a lot once cool. Great on fried wontons, add some heat with a chili pepper or 4 and use to coat fried (tempura or otherwise) chicken pieces for my version of General Tso’s chicken, or just on nuggets or breasts, also great as a BBQ sauce for pork. I like it enough to just dip bread (or fingers) in! Very versatile!