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Chicken Sauce

Chicken Sauce recipe image
This aromatic sauce is a staple in Chinese home cooking, delivering a rich, savory punch that elevates simple steamed dishes. The base relies on a fresh infusion of ginger and scallion, pounded to release their essential oils and steeped in water for maximum flavor. Ground pork is mixed into this aromatic liquid, creating a tender, seasoned topping that adds depth and moisture. Perfect for drizzling over steamed chicken, fish, or vegetables, this sauce balances salty soy notes with a hint of sweetness and the bright warmth of ginger. Its quick to prepare, requiring only basic pantry staples, yet it produces a restaurant-quality result that brings comfort and tradition to your dinner table.
Cuisine:
Courses:
Difficulty: Advanced
Calories: 781.5
Description
This aromatic sauce is a staple in Chinese home cooking, delivering a rich, savory punch that elevates simple steamed dishes. The base relies on a fresh infusion of ginger and scallion, pounded to release their essential oils and steeped in water for maximum flavor. Ground pork is mixed into this aromatic liquid, creating a tender, seasoned topping that adds depth and moisture. Perfect for drizzling over steamed chicken, fish, or vegetables, this sauce balances salty soy notes with a hint of sweetness and the bright warmth of ginger. Its quick to prepare, requiring only basic pantry staples, yet it produces a restaurant-quality result that brings comfort and tradition to your dinner table.
Ingredients
  • 1 Slice ginger
  • 1 Scallion, cut into fourths
  • 1/2 cups Water
  • 1 lbs Ground pork
  • 1 tablespoons Sherry
  • 3 Tablespoons light soy sauce
  • 1 teaspoons Salt
  • 1 tablespoons Cornstarch
  • 2 Tablespoons cornstarch, dissolved in 4 tablespoons water
  • 6 Tablespoons oil
  • 1 lbs Bok choy (Chinese green) , cut into 3 inch lengths
  • 1/2 cups Chicken stock
  • 1/2 teaspoons Sugar
Directions
  1. 1
    Place the ginger slice and scallion quarters in a small bowl.
  2. 2
    Pour 1/2 cup of hot water over the ginger and scallion.
  3. 3
    Let the mixture steep for 10 minutes to infuse the water with flavor.
  4. 4
    Strain the liquid into another bowl, discarding the solid ginger and scallion pieces.
  5. 5
    In a separate bowl, combine the ground pork with the strained ginger-scallion water.
  6. 6
    Add the sherry, 3 tablespoons of light soy sauce, 1/2 teaspoon of salt, and 1 tablespoon of cornstarch to the pork mixture.
  7. 7
    Mix the pork thoroughly with your hands or a spoon until well combined and set aside.
  8. 8
    Heat 6 tablespoons of oil in a wok or large skillet over medium-high heat.
  9. 9
    Add the bok choy to the hot oil and stir-fry for 2-3 minutes until tender-crisp.
  10. 10
    Pour the pork mixture evenly over the bok choy in the pan.
  11. 11
    Add the chicken stock and sugar to the pan.
  12. 12
    Bring the liquid to a simmer and cook for 3-4 minutes until the pork is cooked through.
  13. 13
    Stir the remaining 2 tablespoons of cornstarch dissolved in 4 tablespoons of water.
  14. 14
    Slowly pour the cornstarch slurry into the pan while stirring constantly to thicken the sauce.
  15. 15
    Cook for another minute until the sauce is glossy and thickened.
  16. 16
    Serve immediately over steamed rice or alongside steamed chicken.

Nutrition Facts

Amount Per Serving
Calories 781.5kcal
% Daily Value *
Total Fat 62.7g97%
Saturated Fat 22.5g113%
Cholesterol 170.8mg57%
Sodium 5676.9mg237%
Total Carbohydrate 17.1g6%
Dietary Fiber 1.2g5%
Sugars 5.6g
Protein 43.1g87%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chinese, sauce, ginger, scallion, pork, steamed, chicken, soy, sherry, cornstarch, aromatic, topping, home-style, umami, easy, quick, traditional, flavorful, pantry, comfort
Read it online: https://www.chefs-mate.com/recipe/chicken-sauce-45/