Chinese Brown Sauce

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(Created page with "Category:Recipes From: https://www.youtube.com/watch?v=zsHAix_kBrg&spfreload=10&channel=TheArtOfCooking * 1.5 cup chicken or vegetable stock, heated to boiling * 1 scallion ...")
 
 
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[[Category:Recipes]]
 
[[Category:Recipes]]
From: https://www.youtube.com/watch?v=zsHAix_kBrg&spfreload=10&channel=TheArtOfCooking
 
  
* 1.5 cup chicken or vegetable stock, heated to boiling
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* 1.5 cup chicken or vegetable stock
* 1 scallion chopped fine
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* 2 tb corn starch
* 1-2 tsp minced ginger
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* 3 tb oyster sauce
* 1-2 tsp minced garlic
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* 4 tb Soy Sauce
* 2.5 tb sugar
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* 1 tb sesame oil
* 3 tb soy sauce (1400 mg salt)
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* 2 tb wine
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* 2 tb oyster sauce (800 mg salt)
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* 1 tb hoisin sauce (400 mg salt)
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* 1 tb Pearl River Dark Mushroom Flavored Soy Sauce (1200 mg salt)
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* 1 tsp sesame oil
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* dash of white pepper
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Combine in order (roughly), and allow to cool for an hour.
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Combine all and add to dishBring to a boil so that it thickens.
 
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StrainMakes 2.25 cups, just right for 3 dishes that need .75 cups. 
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Thicken with 1 tb corn starch when adding to a dish.
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Roughly 200% of daily salt, 66% in .75 cups.  That's rather salty: experiment with leaving out the 3 tb soy sauce or the 1 tb dark soy.  That will reduce it to 40% in .75 cups.
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Latest revision as of 12:21, 10 June 2019


  • 1.5 cup chicken or vegetable stock
  • 2 tb corn starch
  • 3 tb oyster sauce
  • 4 tb Soy Sauce
  • 1 tb sesame oil

Combine all and add to dish. Bring to a boil so that it thickens.

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