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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.


about 1 1/2 cups
  • 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


  1. 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.
  2. Add the rice wine, soy sauce, and sesame oil and cook for about 1 minute.
  3. Add the dissolved Glace de Poulet Gold®, bring to a simmer, and cook until the sauce is reduced by about 1/4.
  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.
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Classic French Stocks and Sauces