Chinese sauce with oyster

Traditional Chinese cuisine is one of the oldest in the world. Among our population, it is perceived as something exotic. That is why many people find it incredibly difficult to perform. But if you take into account some basic principles, it is very easy to cook Chinese dishes at home. Chinese dishes have a complex taste and smell due to the use of a fairly large set of components. Special sauces are used for seasoning almost all dishes. They are usually quite liquid in consistency and are absorbed into food. Or they turn out so thick that they seem to envelop the finished dish. The basis of Chinese sauces is very often soy brown sauce. One of these traditional sauces is Chinese sauce with starch added. Starch in this sauce just plays the role of that thickener. It makes this sauce thicker and more homogeneous in consistency, which allows the sauce to envelop the finished dish and change its taste to a piquant sweet and sour.

Preparing this sauce is very simple. You will need a small clean saucepan. Pour the ready-cooled chicken broth, oyster sauce, soy sauce into it and put brown sugar. Stir all the ingredients. Then carefully introduce corn flour (in the absence of corn flour, it can be replaced with ordinary potato starch) and mix thoroughly so that there are no pieces and lumps. Then put the pan on the fire, bring the contents to a boil, and cook over low heat until the sauce thickens to the desired consistency. At the same time, do not forget to constantly stir the sauce in the pan. The sauce recipe is very simple, the main thing is that there are no lumps in the finished dish.
It is best to serve Chinese sauce with starch with pieces of veal and fried vegetables. Before serving, chopped green onions can be added to the finished sauce.

Bon appetit!