Chinese Brown Sauce Recipes
A lot of Chinese stir-fried dishes from Chinese takeaways often add a lot of “Chinese brown sauce” into their dishes. This brown sauce usually contains beef stock/beef broth to give the dish an extra flavor but you can also use chicken broth/stock if you want to.
I must emphasize “Brown Sauce” is a Western Chinese take-away thing. At least in my culture, we don’t use brown sauce at all. The whole purpose of brown sauce is to thicken the sauce and add a little flavoring. In real Eastern cuisine, you don’t need to add extra flavoring using this kind of sauce but we will thicken our sauces using potato starch powder.
For this article, I’ve provided a recipe for the normal version of Chinese brown sauce (beef version) as well as the alternative chicken version.
You will often find this easy to make brown sauce accompanying popular Chinese dishes such as beef with broccoli, chow meins, etc.
There are many different ways of making this Chinese brown sauce and these are two simple versions.
This is what You'll Need:
Chinese Brown Sauce (Chicken broth/stock version)
Ingredients:
1 cup chicken broth/stock
1.5 tablespoons oyster sauce
2 teaspoon dark soy sauce
½ teaspoon brown sugar
1 tablespoon corn flour or potato starch
Chinese Brown Sauce (Beef broth/stock version)
Ingredients:
¾ cup beef broth
1 and a quarter tablespoon oyster sauce
1 teaspoon dark soy sauce
½ teaspoon sugar
1 tablespoon corn flour or potato starch
This is How to Make It:
Chinese Brown Sauce (Chicken broth/stock version)
Procedures:
Pour all the ingredients in a sauce pan.
Mix evenly and make sure there are no lumps of corn flour.
Bring it to a boil first and keep stirring during cooking and simmer until the sauce reaches the thickness you like.
Chinese Brown Sauce (Beef broth/stock version)
Procedure:
Pour all the ingredients in a sauce pan.
Mix evenly and make sure there are no lumps of corn flour.
Bring it to a boil first and keep stirring during cooking and simmer until the sauce reaches the thickness you like.