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.

    8 people made this

    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

    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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