This gravy is my version of a Chinese takeaway soya gravy. It was born out of a desire to make my own to go with home made chow-miens, stir fries and just plain roast chicken. After much experimenting where a lot of pans of 'soya gravy' ended up down the sink I came up with this recipe. So far it has been well received and there is even a vegetarian version. Freshly made chicken stock is the best, but good results have been had with dissolving one chicken or vegetable stock cube in 500ml of boiling water.