Sophie Bennett
Chinese chicken in brown gravy is a popular takeout dish. The gravy is made with a base of chicken or beef stock, oyster sauce, dark soy sauce, and sesame oil. Cornstarch is used to thicken the sauce, and it is often served with stir-fried vegetables, chicken, or beef. The gravy is typically used in Western Chinese cuisine and can be adapted to suit many meals. It is a low-calorie option for those looking for a healthier alternative.
| Characteristics | Values |
|---|---|
| Base | Chicken or Beef |
| Used in | Rice and Noodle dishes |
| Type of dish | Stir-fried veggies, chicken, beef |
| Preparation time | 5 minutes |
| Calories | 70 per 2 tablespoons |
| Protein | 0g |
| Fat | 0g |
| Carbohydrates | 18g |
| Fiber | 0g |
| Sugar | 16g |
| Servings | 6 |
| Difficulty | Medium |
| Ingredients | Stock (Beef or Chicken), Stock Cubes, Soft Brown Sugar, Oyster Sauce, Dark Soy Sauce, Mirin (Or white wine), Black pepper, Brown Onion (Chopped), Oil, Cornflour + Water mix |
| Recipe | Fry off the Onions and any other veg in some oil in a pan or a Wok for a few minutes. Then add the brown Sugar and allow to cook for a few more minutes. While this is cooking, make up the stock using two Stock Cubes, Black Pepper, and Oyster Sauce. When the Onions are cooked, add the Stock to them and mix. Then add the Dark Soy Sauce and Mirin to the Wok. Let this simmer for a few minutes. |
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What You'll Learn
Chinese brown sauce is a base sauce
The process of making Chinese brown sauce typically involves frying off aromatics like onions, garlic, and ginger, and then adding the liquid ingredients like stock, oyster sauce, and soy sauce. The sauce is then thickened with a cornstarch or cornflour slurry and simmered until it reaches the desired consistency. This sauce is often used as a base for dishes like chicken and broccoli, where the chicken is cooked separately and then tossed with the broccoli and sauce.
Chinese brown sauce is known for its deep umami flavors and rich, amber color. It is a versatile sauce that can be adapted to many meals and is a good choice for those looking for a low-calorie option for their stir-fries. The sauce can be made in advance and stored in an airtight container in the refrigerator for up to 2 days, though it is best made fresh as it starts to break down after a couple of days.
Some variations and additions to the basic sauce include using chicken broth instead of beef broth, adding grated garlic, or making it spicy with chile sauce or chile oil. Some recipes also suggest adding a teaspoon of sesame oil for a nuttier flavor, though this can be omitted or replaced with a neutral oil. The amount of sugar can also be adjusted to taste, with some recipes calling for just one tablespoon to balance the saltiness of the soy and oyster sauces.
Overall, Chinese brown sauce is a versatile and flavorful base that can be used in a variety of Chinese dishes, adding a savory and rich element to the meal.
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It can be made with beef or chicken stock
Chinese brown gravy is a base sauce that can be made with either beef or chicken stock. It is used extensively in Western Chinese cuisine as a sauce for rice and noodle dishes, as well as a base for many Chinese takeaway meals. The gravy is typically thickened with cornstarch and flavoured with soy sauce, oyster sauce, and sesame oil.
The process of making Chinese brown gravy begins by frying off onions and other vegetables in oil. Brown sugar is then added and cooked for a few minutes. The stock is prepared separately using stock cubes, black pepper, and oyster sauce. This stock is then added to the onions and mixed together. Dark soy sauce and mirin or white wine are added to the mixture, which is then allowed to simmer. Cornstarch is mixed with water and added to the gravy to achieve the desired consistency.
When making the gravy with beef stock, it is common to add beef broth or beef strips to the sauce. The sauce is often served with beef and broccoli, a popular Chinese takeout dish. The beef strips are typically seared separately before being added to the sauce.
When using chicken stock, the gravy is often paired with chicken and broccoli, another classic Chinese takeout option. The chicken is typically marinated in a mixture of water, oyster sauce, cornstarch, and vegetable oil before being fried. The chicken is then added to the sauce and coated well.
Chinese brown gravy can also be adapted to include additional ingredients such as garlic, ginger, or rice vinegar. It is a versatile sauce that can be customised to suit individual tastes and preferences.
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It is used in many Chinese takeaway dishes
Chinese brown sauce or gravy is a base sauce used in many Chinese takeaway dishes. It is often used as a sauce for rice and noodle dishes, and can be adapted to suit many meals. The sauce is typically made with chicken or beef stock, oyster sauce, dark soy sauce, sesame oil, and cornstarch. Other common ingredients include garlic, ginger, brown sugar, and white wine or rice vinegar.
The sauce is known for its rich, savoury flavour and deep umami notes. It is often described as having a nutty taste, which comes from the sesame oil. Chinese brown sauce is also characterised by its thick consistency, which is achieved by using cornstarch. The sauce is usually simmered for a few minutes until it reaches the desired thickness.
One popular dish featuring Chinese brown sauce is chicken and broccoli. This dish is a classic Chinese takeout option, with the chicken and broccoli tossed in the savoury brown sauce. The chicken is typically marinated and seared separately, while the broccoli is blanched. The aromatics and sauce are cooked together, and the dish is served with steamed rice.
Another dish that commonly uses Chinese brown sauce is beef and broccoli stir-fry. This dish uses beef stock for added flavour, but chicken stock can also be used as a substitute. The sauce is thickened with cornstarch and flavoured with oyster sauce, dark soy sauce, and sesame oil. Ginger, garlic, and sugar are also commonly added to enhance the flavour.
Chinese brown sauce is also used in garlic chicken, a semi-gravy dish where chicken pieces are tossed in garlic and other aromatics. The sauce is thickened with cornflour and served with fried rice, noodles, or pulav. Chinese brown sauce is a versatile base that can be adapted to suit various proteins and vegetables, making it a popular choice for Chinese takeaway dishes.
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Cornstarch is used to thicken the sauce
Cornstarch is a common ingredient in Chinese cooking, used to thicken sauces and create a desirable, gravy-like consistency. It is often combined with water to create a slurry, which is then added to the sauce. This mixture is then heated and stirred until the sauce reaches the desired thickness. This process is used in the preparation of Chinese chicken in brown gravy.
In the case of Chinese chicken in brown gravy, cornstarch is used to thicken the sauce to a consistency that coats the chicken and any other ingredients, such as vegetables, without being too thin or runny. This thick sauce is a key characteristic of the dish, providing a rich and indulgent eating experience.
The cornstarch slurry is typically added towards the end of the cooking process. The sauce is usually made by combining ingredients such as soy sauce, oyster sauce, sugar, and sesame oil, and this forms the base of the brown gravy. The cornstarch slurry is then drizzled into the sauce while it is constantly stirred, ensuring a smooth consistency.
The amount of cornstarch used can vary depending on the desired thickness of the sauce. Some recipes call for a ratio of 1 tablespoon of cornstarch to 1 tablespoon of water for the slurry. However, adjustments can be made by adding more cornstarch slurry if the sauce is too thin or additional liquid if it becomes too thick.
In some cases, flour can be used as a substitute for cornstarch, although this may alter the final texture and thickness of the sauce. Additionally, potato starch has been suggested as an alternative thickening agent.
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It is often served with rice or noodles
Chinese chicken in brown gravy is a popular dish that can be served with rice or noodles. The brown gravy is a versatile sauce that pairs well with various ingredients and can be adapted to suit different meals. This gravy is commonly used as a base for Chinese takeout meals, adding a savoury flavour and thickening stir-fry sauces.
When served with rice, the brown gravy can be drizzled over the rice or used as a sauce for fried rice. The rice can be steamed and served as a side dish, or it can be stir-fried with vegetables, such as cabbage, onions, and carrots, and layered with the chicken and brown gravy. The rice provides a neutral base that complements the rich and savoury flavours of the gravy.
For a heartier meal, the Chinese chicken in brown gravy can be served with noodles. The noodles can be prepared in various ways, such as stir-fried or boiled, and then tossed with the chicken and gravy. Noodles made from rice or wheat flour are commonly used in Chinese cuisine and offer a soft and slippery texture that contrasts well with the savoury and sticky gravy.
The brown gravy itself is a thick sauce made with a combination of soy sauce, oyster sauce, and cornstarch or flour. It has a deep umami flavour and a rich, amber colour. The addition of sesame oil enhances the flavour by adding a complex, nutty aroma. The gravy is typically simmered until it reaches the desired thickness and can be customised by adjusting the amounts of soy sauce, sugar, and cornstarch.
Whether served with rice or noodles, Chinese chicken in brown gravy is a delicious and versatile dish. The gravy's savoury flavour and thick consistency make it a perfect pairing for both rice and noodles, allowing it to coat each component and create a harmonious blend of tastes and textures.
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Frequently asked questions
Chinese chicken in brown gravy is a popular takeout dish that features chicken cooked in a brown sauce, often served with broccoli and rice.
The brown sauce is typically made with a combination of soy sauce, oyster sauce, cornstarch, sugar, and sesame oil. Chicken or beef broth can also be added for extra flavour.
The dish is typically prepared by marinating the chicken and then stir-frying it with the sauce and vegetables. The sauce is thickened with a cornstarch and water slurry.
Yes, you can make Chinese chicken in brown gravy at home. Recipes for the dish and the brown sauce are available online.
