Does anyone know the secret to peking sauce in Chinese cooking? You can't actually buy the stuff bottled (from what I've seen) and as far as I can tell, all Chinese takeaway stores have peking style something - whether it be chicken, duck or spare ribs & they make up this really yummy sauce from a mixture of different ones to marinade it in & all call it 'peking'. Have asked a few places but they all just say it's their own special recipie that they make in store. So what's the secret? :wacko: If anyone can help with some tips I'd really appreciate it - would be nice to use it in cooking at home.
It depends on what you are referring to.... There are a variety of sauces (of relatively similar build with slight variances) used in chinese cooking. I have a question in regards to your query, are you refering to the sauce to covering the dish or the marinate for the dish? The marinates would be different for each dish, but for the sauces (If I am thinking correctly to the sauce you are referring to, which should be dark brown in colour and creamy in texture?), it is normally a mixture of light soy sauce, oyster sauce, dark soy sauce, sugar and corn flour, cooking oil, all cooked together. I cannot tell you the ratio cos it is something I normally do and try till I get the right texture and taste. (sorry for not being more helpful) But I would say that with some experimentation and experience, (after fooling around with the ingredients above) you are bound to get it. I might have the exact recipe for it as well somewhere, I'll have to go home and check it out before I post it. But in the meantime this is what I know.
Hhhmm... I think they use the same stuff for marinading & sauce... When you eat in, it's just marinaded in the stuff & sat on a sizzling platter but if you takeaway then they add a heap of the marinade to the container for it to sit in until you get it home. (I hope that helped & didn't confuse the situation further!) The sauce that my local store uses is a brownish/orangey in colour & thick like you say. Thanks for your tips so far, I'll have to have a play around with the combo you've given & see if it comes up as anything close.
Try this ... Peking sauce: 1 sp. Plum sauce (Chinese plum sce, not SPC) 1/4 sp. Vinegar 1/2 sp. Honey 1 sp. Ketchup 3/4 sp. Sugar (or to taste) 3/4 sp. Maggi sauce 1 1/2 sp. Salt (or soy sauce to taste)
Cheers K-zed! ..... How is it that you are so wise in the ways of Chinese cooking?! Just to clarify - what is Maggi sauce? I thought maybe Maggi tomato sauce but then I figure that's what the ketchup is...
I could turn everybody off >>> by getting my threads confused and thinking that Maggi sauce is what happens when Maggi makes a Havana omelette ... (expecting VTD's by the bucketload!!!!!)
