Chinese Brown Sauce

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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 chopped fine
  • 1-2 tsp minced ginger
  • 1-2 tsp minced garlic
  • 2.5 tb sugar
  • 3 tb soy sauce (1400 mg salt)
  • 2 tb wine
  • 2 tb oyster sauce (800 mg salt)
  • 1 tb hoisin sauce (400 mg salt)
  • 1 tb Pearl River Dark Mushroom Flavored Soy Sauce (1200 mg salt)
  • 1 tsp sesame oil
  • dash of white pepper

Combine in order (roughly), and allow to cool for an hour.

Strain. Makes 2.25 cups, just right for 3 dishes that need .75 cups.

Thicken with 1 tb corn starch when adding to a dish.

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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