Steamed Chicken Sauce
Description
This savory sauce brings authentic home-style Chinese flavors to your table. Featuring the deep, earthy umami of dried black Chinese mushrooms and tender, thinly sliced pork, this recipe creates a rich and aromatic liquid perfect for drizzling over steamed dishes. The combination of soy sauce, garlic oil, rice wine, and a touch of sesame oil balances salty, sweet, and pungent notes beautifully. It is a versatile condiment that elevates simple steamed proteins or vegetables. Ideal for weeknight dinners or when you want to add depth to a meal without hours of cooking, this sauce is simple to assemble with pantry staples.Ingredients
Directions
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Soak the dried black Chinese mushrooms in warm water until softened, about 15-20 minutes.
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Drain the mushrooms, discard the stems, and finely chop the caps.
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In a small bowl, dissolve the chicken stock granules in 1/4 cup of hot chicken stock.
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Add the soy sauce, garlic oil, rice wine, sugar, and sesame oil to the stock mixture.
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Stir well until the sugar is completely dissolved and the mixture is combined.
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Fold in the thinly sliced pork and chopped mushrooms into the sauce mixture.
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Let the mixture sit for 5 minutes to allow the pork to absorb the flavors.
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Serve the sauce immediately over steamed chicken, fish, or vegetables.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 249.8kcal
- % Daily Value *
- Total Fat 9.8g16%
- Saturated Fat 2.3g12%
- Cholesterol 60.6mg21%
- Sodium 2774.4mg116%
- Total Carbohydrate 10.7g4%
- Dietary Fiber 1.8g8%
- Sugars 2.9g
- Protein 25.5g51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original source text contained instructions for steaming fish and mentions of pickled mustard cabbage (kiam chye) and salted plums. These appear to be from a different recipe or a variation not fully detailed here. If using pickled mustard cabbage, soak it in fresh water for at least 15 minutes to remove excess saltiness.
For a vegetarian version, omit the pork and chicken stock, using vegetable broth instead. You can add extra mushrooms or tofu for substance.
Garlic oil can be made by gently frying minced garlic in neutral oil until fragrant, then cooling. Ensure the oil is not too hot to avoid burning the garlic.
This sauce is best served fresh. If storing, keep in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving if desired.
