😍 How to make ICONIC Chinese “brown sauce”
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- เผยแพร่เมื่อ 5 มี.ค. 2023
- Here’s how to make the iconic “brown sauce” that Chinese restaurants keep gallons of on-hand at all times 😍 Any dish that uses a dark sauce, uses brown sauce!
What do you use brown sauce for?
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How much water?
Hi. The writing in front is hiding the english subtitles. I've noticed this on other shorts on youtube too.
Ingredients Dark Sauce Mixture:
1 tbsp dark soy sauce
3 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 tsp salt
1 tsp chicken boullian (optional)
1/2 cup (~ amount) boiling water
~ When ready to stir fry:
Sauce mixture + Cornstarch slurry
You forgot the one tablespoon of dark soy sauce, it's hard to see in the beginning but it's there
@@catval2940 ….Thanks. I added it. The short videos can be too fast sometimes.
Thanks for sharing 😊
@@majestic6303 you added 2 tbsp
@@xKellogsx thanks I fix it. Urgh
Love this sauce. It has a deep rich flavor. I use 1/2 cup homemade chicken stock instead of water and added 2 crushed cloves garlic. It makes everything delicious 😊
He’s essentially doing the same thing since he’s putting on bullion powder and then adding the water. He’s just doing the two separately.
I love how simple everything is explained. Thank you so much!
These videos are a so wonderful! There used to be a Chinese cooking class in the late 1990’s, early 2000’s at a vocational I went to to get my GED, and I always wanted to take that class, but I never got the chance to. Now, we have this great resource to learn from, and I can’t wait to be able to pay the membership soon after I get a few paychecks in from my new job.
Only thing I don’t like about shorts is you can’t save it to your playlist
Now you can. Click on the three-dot icon on the upper right corner and you'll find the option "Save to playlist".
Thanks so much, Mr Lau, I have been looking for this kind of recipe for a very long time, finally now I know thanks to you. God bless you and your family 🦉🇲🇽🇨🇳🇹🇼
I don't measure. It's a very forgiving process. And you can add stuff like fish sauce or rice wine or whatever...
I can confirm that if you leave out the salt, and add 1/2 pack of powdered chicken ramen noddle packet, it makes an amazing dipping sauce for wantons.
Where do you get ramen noodle packet.
@@MusicforMe123dollar stores and prison commissary if in the u.s.
@@MusicforMe123Inside the package of instant ramen
@@MusicforMe123 Leftover from instant ramen, we use only half pkt bc of its extremely high Na content
I wish the captions weren't all covered up by the video information
I LOVE THAT STUFF! THANKS, I'M OMW TO THE CLUB!!!
Loveeee it thx you. I mess with the recipe and flavor is amazing
How much boiling water do you add?
It looks like half a cup, right?
It's pretty salty, so my recommendation is try 1/2 cup and adjust to your liking.
Missing ingredients.. ginger , garlic , hoisin sauce & seasame oil - substitute water for chicken stock and that also will eliminate the Chicken bouillon
thanks
I've been making this not knowing it was as common and versatile as this is describing.
Thank you for sharing this with us. I will subscribe.
Could you make a low sodium brown sauce and/or garlic sauce with coconut aminos which is half the sodium of low sodium soy sauce? My husband is on dialysis and I need a low sodium sauce. I know oyster sauce and especially fish sauce is very high sodium.
多谢您l劉先生！一定會好吃啦！
唔好客氣，老劉祝福您同家人安康快樂！
Yum!!!
Any got oyster sauce alternative? Wife shellfish allergy :(
I totally understand everything said
What about the Shao Xing cooking wine? You said he always uses it
If we have leftover of the sauce, do we keep it in the fridge or can leave it at room temperature? It can be kept for how long if left in fridge?
I'm not sure if you're still wanting an answer to this question, but... freeze it. Really. Either use a plastic container or a zip lock bag (put the bag into a cup or glass with the top of the bag open over the rim and either spoon or pour any left over sauce in). You can do the same with any sauce, stock, soups... the list is long.
Seal the zip lock almost all the way, and gently push the air out before closing completely. Just remember to write the contents onto the bag before you start filling it out you might forget what's in it.
I prefer using zip lock bags and freezing them flat as they take up less room in my freezer and can stack on top of each other.
I hope this helps you out. 💙🌹
Hallo Mr. Lau,
In the end you saying thicken with corn starch. Do you Mein mixing the corn starch in the brown sauce before adding the sauce to the wok?
What you usually do is to make a slurry with water and cornstarch, and that is what you add after the sauce. If you need more thickening, you add more of that liquid. If you need less, you add more water.
@@GabrielCazorlaPersson1 add slurry to boiling sauce
Hola thank you this is very delicious thank you 🔵🧡🧡💓❣️💞🟪💛💗💕💗💗🟢💚💙🎈♦️💌🟣🟡🟥🟩🟩🟨🥰♥️❤️💞
Is this also the sauce I get on the side when ordering char sui and rice?
Flashing quick paragraphs. So easy to read
Is this the same sauce for beef chow ming?
What’s a good substitute for oyster sauce?
Mushroom stir fry sauce! Its the most common replacement, and tastes amazing.
We don’t get light and dark soy sauce here in the Caribbean. We only a bottle marked as soy sauce ! Can we just use that is totally of 5 tbsps instead ? Any guidance and suggestions are appreciated. Thank you in advance . 🙏🏻
yes but flavor wont be exact
Can you order a big bottle of it from a manufacturer? It stays good for a long time
Ah...the boiling water was what I was missing!
How much boiling water did you add to this mixture
❤
Thankyou Lau😊
呢個汁炒麵都好好食
好多謝您嘅支持！老劉祝福您與家人平安健康快樂！
✨
What brand for chicken boubillion
Asian markets carry something called chicken bouillon powder. Lee Kum Kee makes a good one, and it's ridiculously cheap. I paid 12 bucks for 35 ounces which should last about 50 years.
can this be used as a dipping sauce? or only a cooking sauce?
I think you could use it as a dipping sauce, and probably more easily after adding the cornstarch and letting it simmer a bit so it gets thicker and would cling to your food better😃😃.
@madewithlau can you pretty please teach us hoe to make the green slring onion sauce which has more oilish consistency. I used to get it from WanChai with the duck and white rice
I think there's a clip of Ginger and Green Onion sauce, if that's what you're looking for. Ive tried it, and it's delicious.
th-cam.com/users/shortsDc-VfGDF7qw?feature=share
👍🙂👍
I cant read the subtitles bc of the stupid link to pay for some damn thanks . So thats amazing
Cant see ingredients its covered with other words
I love love you guys thankyou for your videos from South Australia ……xxzoe
The text on the short is in the way of the ingredients. I’m surprised no one else has mentioned this..?
What brand of dark soy sauce do you use?
I just bought Pearl River Bridge dark soy and the label says "WARNING: Consuming this product may expose you to lead, which is known to the State of California to cause cancer and birth defects or other reproductive harm."*
What brand doesn't expose you to cancer/birth defects?
*Amazon won't accept returns on the lead sauce.
You can consume it, don’t need to worry, now days California put that label to MOST products out of the country
Pearl River Bridge Superior dark soy doesn't have that warning.
I thought he said 1tbsp sugar and 1 tsp salt😭 now it's too sweat
Cannot read anything because of you begging for money with a super sticker 😂
I don't want to learn Cantonese cooking. I want to learn how to make what they cook at China Yum.... 😂
I was excited till the chicken bullion! Sigh!
Chinese recipes use chicken powder a lot so you should probably get used to it
this is wrong nowhere near the taste of the White rice chikcen broccoli in take out nor the brown sauce used in chinese restaurant. im thinkin its Hoisin sauce instead of oyster sauce.
I appreciate your efforts but listening to your dad in the background while trying to make sence out of the subtitles flashing by isn't fun or worth it. Good luck with you course.
If it really bothers you that much, you could try turning the volume down. Surely that’s much less effort then taking the time to leave a comment. I went through the trouble of writing out the recipe for you. Hopefully in the future you can manage to read on your own.
In a bowl add:
1 tbsp of dark soy sauce,
3 tbsp of light soy sauce,
Mix together then add
1 tbsp of oyster sauce,
1 tsp of sugar,
1 tsp of salt,
1 tsp of chicken bullion
And finally add a bit of boiling water to keep from molding. (I estimate about 1/2 cup to 2/3 cup just judging by the measuring device in the video. Try some experimentation to see which tastes the best)
Mix everything well and it is ready for use. Just add to your stir fry and use a cornstarch slurry to thicken the sauce.
Enjoy.
@@jacob_paredez Touch a nerve did I? In the further I'll go to Souped Up Recipes, Taste, School of Wok, or Chinese Cooking Demystified.
Apologies to you, your dad, and your family. I was just being honest. Sorry you took it the wrong way.
Peace out,
Asian cooking enthusiast
😂😂 beautiful response.
And thank you for taking the time to type out the recipe. I got a screen grab of it to print and stick on my kitchen recipe board.
@@bellarose-au How do I know I even want the recipe unless I watch the full process? I think I hurt some feelings by my honest but respectful comment. It was said from my perspective and someone else, especially someone who speaks Chinese, may enjoy videos like this. Peace.
@@randmayfield5695 You mean your disrespectful and uncalled-for comment.
I don't speak Chinese, or any other Asian language for that matter, and I had no trouble with the video at all.
I had no problems following the recipe in English on my phone screen, I had no problems with distraction by the chef speaking in the background.
In fact, this is one of the better Chinese cooking channels on youtube. A good part of that is because the cooking is authentic, not americanised.
You might want to try "Tiffy cooks" - she's much more what you're after from the sounds of your uninformed, rude comments.
Oh, and ah... the person I responded to, they definitely had the right of it - you really can't read very well at all. I can't fathom where you've come up with your idea of hurt feelings or that the other commenter (who took the time and went out of their way to type up someone else's recipe for your ungrateful, dyslexic arse) is the owner or producer of this channel.
Salt? MSG for flavor.
soy sauce is MSG xD
Chicken boullian has msg
add salt? it's already FULL of salt
Yes, it's a sauce. That salt is being spread throughout the entire dish. 1 tsp isn't a lot 🙄
You could choose not to add salt if you think the sauce is already too salty???? No one is forcing you to lmao.
Seems like this channel has turned into a business, and I agree with cool he was making a general comment smarty pants Michelle.
@@M-H433 You're using it to coat an entire dish. There's also the dark soy sauce, which is less salty than light/regular, and the sugar to help balance it out. It's only 1 tsp of salt, which isn't a lot at all, and you still have the option of leaving it out like she said. Keeping all of that in mind, saying it's full of salt as a complaint doesn't really make sense here.
@@M-H433 he was making an unnecessary comment just like yours 🤷🏻♀️ "smarty pants??" no one uses that nowadays lmao