I love Chicken and Broccoli from Chinese Restaurants. What is the brown colored sauce used for this dish?

Question

Has Chicken, Broccoli, usually a few carrots and the brown sauce.

Answer 1

its broth, soy sauce, corn starch, and some dry cooking liquor like cheery/chinese sake..

Answer 2

It's Oyster Sauce...don't get too freaked out because chances are you've been eating AND appreciating it's flavor for years if you eat Chinese Food. It is a condiment used (in addition to chicken broth, corn starch & soy sauce) to fortify the flavor & carmel coloring of various sauces in many Chinese entrees. You can buy it is the Asian food section at most grocery stores. You don't need to use alot of it. A little goes a long way. Enjoy.

Answer 3

In some restaurants it is an oyster sauce. (I've never found it to be too fishy, fyi).

Either go to your favorite chinese place and see if they will sell you a pint (or gallon?) of their own sauce - most places are willing to do this - or make it yourself.

Here is a recipe:
Oyster Sauce
(Oyster sauce is found in many Cantonese stir-fry dishes. Refrigerated, this sauce will keep for several months)

Yield: about 4 cups

Ingredients:
2 cups of fresh oyster meat
3 cups of water
1 cup of bottled clam juice
1 teaspoon of salt
1 clove garlic
1 green onion, white portion only
1 slice of fresh ginger, 1/8-inch thick
1/4 cup of soy sauce
1 teaspoon granulated sugar
2 teaspoons cornstarch (cornflour)
3 tablespoons water

Directions:
Prepare meat and vegetables: Wash and drain the oyster meat, and peel and crush the ginger.
In a saucepan, bring the oyster meat, water, clam juice, salt, garlic, green onion and ginger to a boil on medium-high heat. Adjust the heat, cover, and simmer for 30 minutes.
Mix together the soy sauce, sugar, cornstarch, and 3 tablespoons of water.
After 30 minutes, remove the lid from the saucepan and gradually add the cornstarch/sugar/soy mixture, stirring as you do so. Simmer for about another 10 minutes, stirring periodically.
Set a strainer (sieve) over a large bowl and pour the oyster mixture through it, keeping the liquid and getting rid of the solids (this includes the cooked oysters).
Refrigerate in a tightly sealed jar.

(This recipe is adapted from The Cuisines of Asia: Nine Great Oriental Cuisines by Technique, by Jennifer Brennan).

Answer 4

Soy Sauce

Answer 5

ohh thst! it's good
it's like this kind of sauce ina bottle that is poured on the food i think it's made out of soy sauce, and some sugar.

well my mom makes it by putting the soy sauce and sugar todgether then she put it in a pan until it's like not that liquiddy

Answer 6

I think I know what your talking about. But I'm not sure, is Hoisonor Oyster sauce correct? Why don't you ask the chef or waiter/ress the next time you go there?

Answer 7

My guess is oyster sauce. Here's a recipe for it, but it doesn't explain the oyster sauce.
http://www.cooks.com/rec/view/0,1750,144181-226198,00.html

Here's a recipe for the oyster sauce:
http://search.conduit.com/Search.aspx?ctid=CT364871&uslang=500&SearchType=SearchWeb&q=oyster%20sauce
or you can buy it in grocery stores in the international section.

The best way to find out is to ask your favourite restaurant about the ingredients.

Answer 8

I would guess... it was chicken broth with some soy sauce, they use corn starch as a thickening agent.

Answer 9

love that too and boneless pork spare ribs and pork fried rice and egg rolls and fortune cookies and the beef lomein
also shrimp and broccoli i believe its garlic and soy sauce mixed together

Answer 10

Possibilities Teriyaki, soy sauce, black bean sauce.