May 13, 2010 // Chinese Brown Sauce Recipe Some of you may wonder how they make the brown sauces at the Chinese buffets. The truth is, there are many different ways to make brown sauce and each of them is probably different in some way. Here is a pretty standard recipe for Chinese brown sauce that can be used with chicken, pork, beef, shrimp, ect. This is great for stir fry’s and I usually just coat chicken bits with a little corn starch, deep fry them and serve with this sauce. If you require some heat in your sauce try adding some red pepper flakes or chili paste. Ingredients: 3 garlic cloves (minced) 4 tablespoons soy sauce 3 tablespoons brown sugar 1 ½ cups chicken broth 1 tablespoon cornstarch 1 teaspoon oil Cooking Instructions: Step 1: In a bowl mix soy sauce, brown sugar, chicken broth and corn starch. Make sure the mixture is well combined and set aside.
Step 2: Add 1 teaspoon of oil to a wok or saucepan over medium heat. Add garlic and stir fry for 10 seconds. Add the chicken broth mixture and bring to a boil. Cook until the sauce becomes thickened and bubbly. I just made this recipe for the first time. I looked at a couple of other recipes before I chose this one.
Since I love baby corns in brown sauce, I wanted to make them at home, since buying them from a chinese restaurant gets expensive. I bought a can of baby corns at the grocery store, and the recipe was a success! I had to add 2 extra tablespoons of corn starch though, because I felt the sauce was not becoming as thick as I wanted it to. The recipe tasted just like the chinese restaurant’s baby corns.
I will definitely be using this recipe again. This is a good starting point for a typical American Chinese-style brown sauce. Most restaurant chefs mix their own house varieties in 5 gallon buckets (no joke – they go through a lot of it). The most typical ingredients are various soy sauces (Kikkoman, Amoy dark, and Swan Brand being some of the most popular), chicken broth, brown sugar, and sometimes oyster and/or hoisin sauces. Cornstarch is the most common thickener although it isn’t added directly to the sauce rather each cooking station has a vat of cornstarch water and the cook adds a ladle full (or more, if required) after the sauce is added to the wok to achieve the desired thickness.
Get Chinese Beef With Broccoli Recipe from Food Network.
To the commenter asking about beef broth – American Chinese restaurants typically make their own chicken broth and use it in their soups and sauces. Beef broth is used only where needed (e.g. West Lake Beef Soup, etc.) There’s no reason you can’t use beef broth but if you’re trying to recreate a dish from your local restaurant you’ll do better using chicken broth.
Directions • Cut the pork into 1 inch wide strips. • Mix sugar, rice wine, hoisin sauce, soy sauce, and salt (I use only 1 teaspoon salt) in a bowl or zippered plastic bag. • Add meat to marinade and refrigerate overnight, turning a couple of times if you can. • Preheat oven to 400 degrees Fahrenheit. • Line roasting pan with foil. • Spray rack with oil for ease of cleanup.
• Place meat on rack in pan and roast for 30 minutes. • Serve hot or cold. • Note: I sometimes add garlic, star anise, or ginger to the basic marinade. I slice at least half of the meat and freeze the slices.