Does anyone have recipes for Chinese restaurant sauces? Spicy garlic? Wor Sue Chicken?
I would love to be able to make some really good sauces at home. I am looking for the dark brown spicy garlic sauce recipe they put over chicken/shrimp and vegetables.
Also looking for the recipe for the light brown sauce/gravy they put over Wor Sue chicken. Thanks.
Use a little olive oil to stir fry your veggies and chicken, then remove them from the pan. In the same pan, heat leftover oil (add more if you need to) and add:
1 cup chicken broth that has 2 tablespoons corn starch and 1/4 cup soy sauce or terriaki sauce.
Heat this in the pan until thick and bubbling. You may need to add more salt or soy sauce to taste. You can add a little honey for sweetening if you want and some terriaki sauce. Either way, this makes a great basic brown stir-fry sauce.
Once you’ve got your sauce tasting the way you want it, return the veggies and the chicken to the sauce, stir to coat, and then serve over white jasmine rice. Try to use chopsticks if you can for festivity! 
February 9th, 2010 at 2:12 am
This is for the actual chicken. I know you wanted the sauce, hope this helps a little.
Ready in: 30-60 minutes
Difficulty: 3
(1=easiest :: hardest=5)
Categories:
Almond Chicken Recipes
Ingredients:
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon msg.
1 tablespoon oil
3/4 cup or more cold water
1/4 cup almond meal
2 raw, boned chicken breasts, cut into fillets
3/4 cup toasted almonds
oil to deep fry chicken
3/4 teaspoon molasses or hoisin sauce
1 cup chicken stock
1/4 teaspoon msg.
2 teaspoons soy sauce
1 Tbsp, water
Directions:
Make batter by combining the flour, baking powder,salt, msg, oil, water, and almond meal. You make the almond meal by putting fresh almonds in a blender. Dip fillets into batter, deep fry until brown. Cut into serving slices. Mix the molasses or hoisin sauce, chicken stock, soy sauce, and msg in a small saucepan. Add cornstarch and water. Heat until thickened. Pour gravy over chicken and sprinkle with toasted almonds.
This recipe for Wor Sue Gai – Almond Chicken serves/makes 2.
References :
http://www.cdkitchen.com/recipes/recs/283/Wor_Sue_Gai__Almond_Chicken16678.shtml
February 9th, 2010 at 2:24 am
there’s shweswan sauce… it’s a garlic and chilli sauce…
250g garlic
100g ketchup
50g tomato paste
Salt to taste
Chop the garlic into small pieces. mix everything in a saucepan and cook until it simmers. add some water if the sauce is too thick. the sauce does have a strong taste so you can add more water to soften the taste. if it gets too thin, add some water mixed with cornflour to thicken it. make sure to cook the cornflour in.
References :
February 9th, 2010 at 3:12 am
Use a little olive oil to stir fry your veggies and chicken, then remove them from the pan. In the same pan, heat leftover oil (add more if you need to) and add:
1 cup chicken broth that has 2 tablespoons corn starch and 1/4 cup soy sauce or terriaki sauce.
Heat this in the pan until thick and bubbling. You may need to add more salt or soy sauce to taste. You can add a little honey for sweetening if you want and some terriaki sauce. Either way, this makes a great basic brown stir-fry sauce.
Once you’ve got your sauce tasting the way you want it, return the veggies and the chicken to the sauce, stir to coat, and then serve over white jasmine rice. Try to use chopsticks if you can for festivity!
References :