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/ck/ - Food & Cooking

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5032382 No.5032382[DELETED]  [Reply] [Original]

Hey /ck/! Can you please help? I want to know what the most common "gravy" used with 'special fried rice' dishs in western style Asian cuisine is.

Also general recipe thread

Pic kinda related, it looks like/could be this

>> No.5032383
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5032383

Im gonna dump some recipes I found on here

>> No.5032385

>>5032382
You mean the ubiquitous brown sauce found in new-york style chinese food takeout? I'm pretty sure its just a thickened sweetened soy sauce with some extra seasoning like garlic and ginger and onion.

Ah, here's a video explaining it: http://www.youtube.com/watch?v=zsHAix_kBrg

>> No.5032386
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5032386

Bump

>> No.5032389

>>5032385

Thank you! You're a fucking hero! If this is it I'll forever be in you debt

>> No.5032395
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5032395

Ill post these anyway, someone mightnt have seen em before

>> No.5032398
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>> No.5032401
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>> No.5032407
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>> No.5032412
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>> No.5032834

>>5032382
Look up Loco Moco recipes.

>> No.5032981

>>5032407
>>5032398
>>5032395
>>5032386

Why the fuck would anyone even save these?

>> No.5033009
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5033009

In Louisiana we have special regional American Chinese food delicacy known as "mandarin chicken". It is a egg-y battered chicken breast served over shredded lettuce with a thick brown sauce akin to a traditional American style brown gravy flavored with soy sauce. It sounds pretty terrible, I am probably no describing it very well but here is a recipe for it. It is very good, and was a favorite of mine to order when I was a child. Imagine my surprise when I order chinese food elsewhere and get chicken with oranges! I had no idea the greater new orleans area was the only place this dish was available.

>> No.5033026

it could be what i know as taiwanese pork sauce. Copious amounts of shallots a fried crisp in more oil than you'd expect to use for cooking aromatics for a sauce, then ground pork is added along with water and soy sauce and reduced a bit, then thickened with potato starch