Charles Liu

Based in San Francisco.

Working by day, cooking by night. Recent college graduate who likes cooking, baking, and eating. Started collecting cookbooks.

Stop by for some easy weeknight recipes with the occasional fancier weekend recipes.

Current collection: Back to the Table, Flour, Martha Stewart Cookbook, Momofuku, Naked Chef, Tartine

Photos taken with Olympus E-P2 + Panasonic 20mm f/1.8 lens
How do you make Chinese brown sauce? Here’s how I make it - and it comes out pretty close to what you’d expect from a Chinese restaurant or you want that take-out taste: 2 parts chicken broth 1 part soy sauce 1/2 part Chinese rice wine 1/2 part garlic OPTIONAL 1/2 part ginger (works well if you have lots of vegetables, otherwise you can do without) pepper (white if possible) sugar to taste (I don’t like mine too sweet, but others do) 1/4 part of corn starch/flour (thickener) Mix the corn starch/flour up with a little water just so it’s liquid and then pour it in last. The recipe above is in parts because it depends on how much food you’re making. Good luck!

How do you make Chinese brown sauce?

Here’s how I make it - and it comes out pretty close to what you’d expect from a Chinese restaurant or you want that take-out taste:

  • 2 parts chicken broth
  • 1 part soy sauce
  • 1/2 part Chinese rice wine
  • 1/2 part garlic
  • OPTIONAL 1/2 part ginger (works well if you have lots of vegetables, otherwise you can do without)
  • pepper (white if possible)
  • sugar to taste (I don’t like mine too sweet, but others do)
  • 1/4 part of corn starch/flour (thickener)

Mix the corn starch/flour up with a little water just so it’s liquid and then pour it in last. The recipe above is in parts because it depends on how much food you’re making. Good luck!

Posted on July 27th, 2010