| Author | Message | ||
     Eire Citizen Username: Eire Post Number: 246 Registered: 7-2005 |
Hey, I can make Chicken and Broccoli at home, decently... and I found one decent brown sauce recipe, but It was kind of a pain and we needed SO much of it to flavor the meal... Anyone have a good basic Chinese brown sauce recipe? Thanks | ||
| Dave Supporter Username: Dave  Post Number: 10326 Registered: 4-1997  |
It's basically dark soy sauce and corn starch with a bit of sugar and salt (teaspoon of Shaoxing cooking wine is optional). Combine those ingredients together using also about a half cup of cold water. If the soy sauce smells like chocolate in the bottle, that's the right kind (ie., not Kikoman/sushi variety of soy sauce). When you are almost done cooking the dish, turn the heat up high and add the sauce. Stir continuously until it thickens (20-30 sec). Done. | ||
| Dave Supporter Username: Dave Post Number: 10327 Registered: 4-1997 |
Also, Chinese dark soy sauce apparently contains amounts of antioxidant 10 times that of red wine. Always go for the dark variety. | ||
| Joanne G Citizen Username: Joanne Post Number: 464 Registered: 10-2004 |
that's the dark mushroom soy sauce, right? and you can substitute gin for chinese cooking wine although i'd rather use the cooking wine. | ||
| Dave Supporter Username: Dave Post Number: 10330 Registered: 4-1997 |
No, that's a different type of soy sauce, but uses dark soy sauce as its base. | ||
| John Caffrey Citizen Username: Jerseyjack Post Number: 447 Registered: 11-2005 |
O.K. where does one get the dark soy sauce? What brand? | ||
| Eire Citizen Username: Eire Post Number: 249 Registered: 7-2005 |
would I only find the dark soy sauce at kam man foods? also, silly question, but am I adding this stuff cold, and only heating by adding it to the cooked food? thanks!! sounds easy enough... | ||
| cmontyburns Citizen Username: Cmontyburns Post Number: 1932 Registered: 12-2003  |
Are there any decent Chinese sauces to be had without using corn starch? | ||
| Dave Supporter Username: Dave Post Number: 10333 Registered: 4-1997 |
I think tapioca/cassava starch can also be used as a thickening ingredient. Always dissolve it in cold water first or it will be gloopy.
yes to both. there are many brands. just look for 'dark soy sauce'. I think the one we have now is called Dai Bo De. | ||
| Monster© Supporter Username: Monster Post Number: 4373 Registered: 7-2002  |
You can find it at "Asian Food Markets", 965 Route 22 West, North Plainfield NJ 908 668-8382 From what I've seen, Asian Food Markets has a much broader selection of items than Kam Man has, and more variety of the same item. I actually like shopping at Asian Food Markets better, maybe that's because I get my favorite Pocky Sticks there,  | ||
| Eire Citizen Username: Eire Post Number: 251 Registered: 7-2005 |
thanks guys - I'll check out Asian Food Markets - I'm always interested in finding the bean paste for Korean BBQ somewhere other than in the city - that's my fave!! | ||
| Camnol Citizen Username: Camnol Post Number: 438 Registered: 3-2005 |
I use potato starch instead of corn starch. Are you looking for a starch-free sauce? | ||
| cmontyburns Citizen Username: Cmontyburns Post Number: 1934 Registered: 12-2003 |
Yeah, but havent found any that taste very good. Have used a pureed blackbean mixture to thicken blackbean sauce before, but that's about it. | ||
| Dave Supporter Username: Dave Post Number: 10340 Registered: 4-1997 |
Lotus root flour is gluten free. | ||
| Joanne G Citizen Username: Joanne Post Number: 484 Registered: 10-2004 |
went shopping tonight for dark soy - all brands, all stores all said 'mushroom flavoured dark soy'. all my recipe books say in their glossary that the dark soy is mushroom flavoured. what am i missing? (OK, it's another country AND a rural area, however the asian grocery selection is good as we high numbers of malyasian, chinese, japanese and thais here) how can i find another non-mushroom flavoured dark soy? pls help! | ||
| Robert Little Citizen Username: Boblittle Post Number: 374 Registered: 4-2003 |
If you want gluten-free, wouldn't also have to find a substitute for soy sauce? | ||
| Joanne G Citizen Username: Joanne Post Number: 594 Registered: 10-2004 |
only just saw your reply - forgive the late response. I'm gluten intolerant and soy sauce is one of the things I can handle, mostly. Luckily. I'd go insane otherwise - garlic is out because although I can eat my hubby can't even smell it without being violently ill. For flours, I use rice flour or arrowroot for thickening...if I'm not simply reducing the sauce or glaze. | ||
| Shanabana Citizen Username: Shanabana Post Number: 1053 Registered: 10-2005  |
Isn't the japanese variety "tamari sauce" the same as dark soy? |
