Szechuan Express House Garlic Sauce

Ingredients

• 1 cup chicken broth (estimated base for the sauce)
• 1 tbsp ginger (minced)
• 2 tbsp garlic (minced)
• 2 tbsp light soy sauce (70% of the soy sauce blend)
• 1 tbsp dark soy sauce (30% of the soy sauce blend)
• 2 tbsp oyster sauce
• 0.5 tsp sweet fermented rice (Jiuniang; adds a subtle sweetness and depth)
• 1 tsp chili oil
• 3 tbsp sugar
• 2 tbsp vinegar (Chinese black vinegar or rice vinegar)
• 0.25 tsp sesame oil (a dash)
• white pepper (a dash)
• 2 tbsp cornstarch slurry (pre-tempered; adjust for desired thickness)
• fresh basil (optional; for making basil dumplings)

Steps

1. 1

   Prepare your aromatics by mincing the ginger and garlic.

2. 2

   In a bowl or small pot, combine the chicken broth with the minced ginger and garlic.

3. 3

   Add 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce to the mixture.

4. 4

   Stir in 2 tablespoons of oyster sauce.

5. 5

   Add 1/2 teaspoon of sweet fermented rice and 1 teaspoon of chili oil.

6. 6

   Add 3 tablespoons of sugar and 2 tablespoons of vinegar. The author notes not to be shy with the vinegar as the sauce should be sour and spicy.

7. 7

   Finish the base with a dash of sesame oil and a dash of white pepper.

8. 8

   Whisk in the pre-tempered cornstarch slurry. Ensure it is well-mixed and not clumped before adding.

9. 9

   Heat the sauce in a pan until it thickens and reaches a glossy consistency.

10. 10

    To make 'Bubba's Dumplings' or basil dumplings, add fresh basil and a tiny dash of water to the sauce while tossing the dumplings.

Notes

The author emphasizes that Chinese garlic sauce should be distinctly sour and spicy. The sweet fermented rice (Jiuniang) is a key ingredient for authentic flavor. If the cornstarch slurry has settled, stir it thoroughly before adding to the sauce to avoid clumps.

Nutrition per serving

• sauce
• condiment
• stir-fry
• Chinese
• spicy
• garlic
• Szechuan