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Chinese Brown Sauce
Description
The spicy tang of ginger, the aroma of garlic, and red-chili heat are complemented by Chinese rice wine and toasty sesame oil in this classic sauce. Use it to accent the flavors of stir-fried vegetables, seafood, chicken, pork or beef, or serve it as a dipping sauce with your favorite Asain dumplings.Ingredients
Makes
about 1 1/2 cups
- 2 tablespoons peanut oil
- 3-4 small dried red chilies
- 2 tablespoons minced fresh ginger
- 3 cloves garlic, minced
- 1/4 cup Chinese rice wine (Shaoxing) or dry sherry
- 2 tablespoons soy sauce
- 2 teaspoons Asian dark sesame oil
- 3/4 ounce Glace de Poulet Gold® dissolved in 2 cups hot water
- 4 teaspoons cornstarch dissolved in 4 tablespoons cold water
- Salt and ground black pepper
Methods/steps
- Heat the oil in a saucepan over medium-high heat. Add the chilies and sauté until they are lightly browned, about 1 to 2 minutes. Add the ginger and garlic and cook just until they are fragrant, about 1 minute more.
- Add the rice wine, soy sauce, and sesame oil and cook for about 1 minute.
- Add the dissolved Glace de Poulet Gold®, bring to a simmer, and cook until the sauce is reduced by about 1/4.
- Whisk in the dissolved cornstarch, bring the sauce back to a simmer, and cook gently for about 5 minutes, whisking frequently. Season to taste with salt and pepper.
