Chinese Brown Sauce
The spicy tang of ginger, the aroma of garlic, and red-chile 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.
2 tablespoons peanut oil
3-4 small dried red chiles
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
Heat the oil in a saucepan over medium-high heat. Add the chiles 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.