Peking Sauce Recipe

[glennbanks]

Hi I am trying to make a Peking Sauce to put over fried chicken. Can anybody help with a recipe including contents and measurements. Thanks Glenn

[Darrius]

Link to China Doll's Peking Sauce recipe, featured on MasterChef

http://www.masterchef.com.au/duck-pan...

[Joe1155]

Hi! This is the recipe that I use. It is very nice.

4 Tbsp Chinese bean sauce
2 Tbsp sugar
2 Tbsp sesame oil

Combine in a sauce pan and cook over medium high heat until it boils. Serve with Peking duck or stir fried meat or poultry.

[mr_gimlet]

What do you mean by 'peking sauce'?

[glennbanks]

Well I recently bought some chicken in peking sauce. I was told it has hoysin sauce and other ingredients in it. So the sauce that the chinese use in their dishes that they call Peking sauce

[PhilD]

http://chowhound.chow.com/topics/597912 - this may help, to me it looks like a western sauce that has fairly random origins.

[hillsbilly]

Yeah, I think Peking sauce is a western concoction of sweet gluey something but no idea what. If it had hoisin in it, it wouldn't be all glazey looking, it'd be reddish brown.

Try a jarred Chinese plum sauce like Lee Kum Kee. Zap a big glob in the microwave with a splash of water or rice wine, try adding some lemon juice or black vinegar.

[shallotpancake]

It could be a translation issue. In Beijing, there is a dish called Jing Jiang Rou Si 京酱肉丝, Shredded Pork Fillet with 'Beijing Sauce'*. The sauce here is made by stir frying Sweet Flour Sauce (Fermented Flour Sauce, or Tian Mian Jiang 甜面酱), sugar and ginger and shallots. There are other stir fry dishes based on this sauce too.

This sauce is distinctly different from Hoisin sauce and quite different from the authentic Beijing Duck sauce. It is one of the common home dishes from Northern China. I love use this sauce to stir fry some diced chicken and green peppers.

The recipe is:

- soak some finely chopped ginger and shallots with a little water
- two tablespoon of Sweet Flour Sauce
- two tablespoon of caster sugar
- one tablespoon of peanut oil

Heat oil in a wok over medium heat, when hot, add in Sweet Flour Sauce, the water with ginger and shallots, and sugar. Stir until the sauce has reached a nice consistency and lightly caramelised. Then add meat (already seared), and vegetables of your choice, quickly stir and serve.

*Jing Jiang: Jing as in Bei*jing*, Jiang means sauce or paste

[shallotpancake]

I am from Beijing and I most definitely have never heard of Pekin Sauce. Do you mean the sauce they use for Beijing Duck? In Australia many places use Hoisin Sauce. It's not from Beijing though and authentic Beijing Duck sauce is made of sweet flour paste.

EDIT: I remembered a typical Northern Chinese dish with what could be called a 'Beijing sauce'. See my post above.