Allan's Chinese soya gravy

    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.


    12 people made this

    Ingredients
    Serves: 8 

    • 2 teaspoon hoisin sauce
    • 4 tablespoons caster sugar
    • 4 tablespoons dark soya sauce
    • 500ml chicken or vegatable stock
    • 3 to 4 tablespoons cornflour to thicken, or to taste

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place the hoisin sauce, sugar and dark soya sauce in a saucepan. Add the hot stock to the pan whisking to dissolve the sugar. Place the pan on a low heat and heat till it is simmering.
    2. Mix the cornflour in a little water to make a watery paste and add it to the the pan slowly, stirring constantly till the desired consistency is achieved.

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