I took a Chinese cooking class last year that was about 8 weeks long. I can get the chicken to be extremely tender and the vegetables to taste fine but my brown sauce tastes NOTHING like the brown sauce in Chinese restaurants.
I use the following recipe to make my sauce. Any ideas what I'm doing wrong:
3 T. light soy (Pearl ? brand - Mushroom flavored)
3 T. dark soy (forgot the brand but it seems to have molasses in it)
1 T. sesame oil
garlic
ginger
1 cup chicken stock
Sometimes I add sugar thinking that it might be the missing piece but it still can't even match fast-food style Chinese. Help!
Jemo
I use the following recipe to make my sauce. Any ideas what I'm doing wrong:
3 T. light soy (Pearl ? brand - Mushroom flavored)
3 T. dark soy (forgot the brand but it seems to have molasses in it)
1 T. sesame oil
garlic
ginger
1 cup chicken stock
Sometimes I add sugar thinking that it might be the missing piece but it still can't even match fast-food style Chinese. Help!
Jemo