Peking Sauce Recipe
Prep Time: 10 MINS
Cook Time: 30 MINS
Total Time: 40 MINS
Have you ever eaten the delectable duck sauce alongside the famous Peking-style roasted ducks? It's a sweet and flavorful sauce that goes great with scallions. In China, this type of sauce is used not only as a dipping sauce but also as a stir-frying sauce. The oil from roasted Peking duck, which has a light reddish brown color, is typically used in restaurant Peking sauce.
Usage of Peking sauce:
The use of Peking sauce in Chinese gastronomy is closely tied to the same Cantonese gastronomy, which is exclusive to the province of Guandong and is regarded as one of the world's most delectable cuisines.
Despite this, the use of Peking sauce as a condiment stands out in one of Chinese cuisine's most famous and magnificent dishes: the lacquered duck or Peking duck.
Peking sauce is also a key ingredient in Char Siu, often known as Chinese pork barbecue and a popular Cantonese meal. Similarly, this exquisite sauce is widely used to season meats before cooking them, giving marinades a unique touch and heavenly flavor.
Similarly, Peking sauce is used in Vietnamese cuisine to produce pho, a soup comprised of noodles with Sriracha sauce. It's also used as a dipping sauce for Vietnamese spring rolls and as a glaze for roast chicken.
Peking sauce, on the other hand, can be smeared on burgers or served as a side dish with Jiaozis, Dumplings, and even chicken nuggets and fingers.
The advantages of Peking sauce:
Some of its constituents' nutritional and vitamin content benefit our health in the following ways.
- It enhances blood flow: The active elements in garlic enhance our blood flow, among other things, preventing cramps and spasms.
- Peking sauce is great for the liver since it decreases cholesterol and provides the organ with essential nutrients.
- Protein and digestion: The honey in the Peking sauce serves as a wonderful source of protein for our bodies, promoting optimum digestion.
- Soy sauce, 100 cl
- Cornstarch, 1 tablespoon
- Honey, 1 tablespoon
- White rice vinegar, 50 cl
- Sesame oil, 50 cl
- 1 teaspoon of hot sauce
- 1 teaspoon of pepper
- Mineral water, 100 cl
- We started with cornstarch, the component that will give this straightforward hoisin sauce its consistency. It will be up to this cornmeal to give any sauce a distinctive texture. In order for it to thicken as it heats up, we set it on the fire with some water.
- The honey will be added after we wait for it to take shape; as it cooks, it will become more consistent. The honey must completely dissolve in order to provide vivid color and a mildly sweet flavor.
- The soy sauce is added last as we continue with the other components. The recipe's unique black color will result from it. We'll completely combine it with the cornstarch and honey to dilute it.
- Then, add the white rice vinegar. In some recipes, sake is a suitable replacement; if you want to attempt a little more potent sauce or have sake on hand, this is an alternative.
- Sesame oil will be the next ingredient we add to our hoisin sauce. With this oil, we may create delectable sauces as well as the well-known Teriyaki sauce, which has an oriental flavor and is excellent for many kinds of meat.
- Finally, we'll add some heat with pepper and hot sauce; this flavor is optional and up to the individual consumer's taste. The serving sizes are for illustration purposes only; you can change them to suit your tolerance for heat.
- After everything has been thoroughly incorporated, we'll wait a little while for the flavors to come together before turning off the heat. Ideal hoisin sauce should be ready from one day to the next; it tastes finest after resting for a few hours.