Popular throughout China’s south-central region, this turns plain old soy sauce into the food of the gods through caramelization and a perfect balance of spices with aromatics. Caramelizing the sugar first keeps it from overwhelming the sauce with sweetness, since this amber liquid offers a slightly bitter edge and more complex flavors. Plus, your house will smell like heaven when you make it, so consider whipping it up before a romantic night at home. Read the full article on Chinese mother sauces here. —Madame Huang
- Prep time 10 minutes
- Cook time 35 minutes
- Makes about 2 3/4 cups
1 1/2 cups
water, divided into 1/4 cup and 1/2 cup
bottle (500 ml) regular Chinese soy sauce (Kim Lan or Wan Ja Shan recommended)
whole Sichuan peppercorns
slices licorice root
pieces star anise
cloves garlic, lightly crushed
thin slices fresh ginger
boiling water, as needed
- Place the sugar in a heavy stainless saucepan and moisten it with 1/4 cup water. Caramelize the sugar until it is a lovely amber color and smells like toffee. Remove the pan from the heat and let it cool down slightly before proceeding to the next step.
- Pointing the pan away from you, pour the remaining 1/2 cup water into the caramelized sugar, as it will sizzle and boil. Add all the other ingredients and bring the liquid to a full boil as you stir it to melt the hardened caramel. When a fine foam forms on the surface, watch it closely so that the sauce does not boil over. Reduce the sweet soy sauce to a molasses-like consistency, which will take 20 to 25 minutes.
- Strain the sauce into a measuring cup and add the amount of boiling water needed to bring the sauce to 2 3/4 cups. Cook the sauce completely and refrigerate it if you do not use it often.
- Tip: Any of the spices can be swapped out to fit your taste and your menu, like black pepper for the Sichuan peppercorns, fennel seeds or stick cinnamon instead of the licorice or star anise, and green onions instead of (or in addition to) the garlic.