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Chinese Red Plum Sauce

This sauce has a gorgeous color and an irresistible aroma! Chinese red sauce pairs beautifully with meat, especially pork and poultry. It's perfect with sides of rice, noodles, or vegetables — or simply with an omelet. And it's not just for Asian dishes: its appetizing look and fragrant, spiced aroma win everyone over.

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Red Chinese sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 % 1 g
Fats 0 % 0 g
Carbohydrates 96 % 23 g
93 kcal
GI: 43 / 4 / 52
  • It's hard to imagine Chinese cuisine without red plum sauce. It's thick, sweet-and-sour, and fragrant with spices — the perfect partner for meat, stir-fried vegetables, and rice sides. Chinese red sauce has become popular worldwide; it's often called Chinese ketchup or duck sauce, the latter because it pairs so perfectly with the famous Peking duck. But it's not just for Asian cooking — it's wonderful with grilled dishes and works as a marinade for pork, beef, or poultry. First, prep the ingredients. Wash the produce under running water and dry it. Halve the plums and remove the pits. Peel and dice the sweet potato. Peel and finely chop the onion. Grate the fresh ginger — you should get about 2 tablespoons of grated pulp. Peel and mince the garlic. Put all the prepped ingredients in a saucepan or deep skillet, then add the apple cider vinegar, soy sauce, honey, sugar, and salt. Bring to a boil over medium heat, then lower the heat and keep simmering for another 30 minutes, by which point the plums will have completely broken down. Take the mixture off the heat and blend it into a purée. In a separate pan, combine the cinnamon stick, star anise, and cloves, then add the hot pepper and fennel. Toast the spices in a dry pan (no oil!) until fragrant — don't let them scorch, or they'll turn bitter and ruin the sauce. Take them off the heat and let cool. Wrap the cooled spices in cheesecloth and tie it into a little bundle. Drop the spice bundle into the plum purée and simmer over medium heat for about 30 minutes, until the sauce thickens to the consistency you want. Remove the spice bundle and let the sauce cool. Transfer the finished sauce to a clean, airtight container; it keeps in the fridge for up to 2 weeks. Serve Chinese red sauce with meat, sides, or appetizers — it's especially good with Peking duck and pork. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Plum - 42  kcal/100g
  • Fresh-frozen plum - 52  kcal/100g
  • Honey - 400  kcal/100g
  • Garlic - 143  kcal/100g
  • Star anise - 337  kcal/100g
  • Cloves - 323  kcal/100g
  • Ginger - 80  kcal/100g
  • Dried ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Fennel - 49  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Onion - 41  kcal/100g
  • Ground hot pepper - 21  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Brown sugar - 394  kcal/100g
  • Sea salt - 0  kcal/100g
  • Sweet potato - 86  kcal/100g
  • Cinnamon stick - 261  kcal/100g

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