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Egg Foo Young Sauce

A rich, savory sauce perfect for drizzling over egg foo young and other dishes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Chinese
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper

Equipment

  • Small saucepan
  • Whisk
  • Measuring cups and spoons
  • Serving dish

Method
 

  1. In a small saucepan, combine the chicken broth and soy sauce.
  2. Stir in the oyster sauce.
  3. Add the sesame oil to the mixture.
  4. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
  5. Pour the cornstarch mixture into the saucepan.
  6. Stir well to ensure everything is incorporated.
  7. Add sugar and white pepper to the saucepan.
  8. Bring the mixture to a gentle boil over medium heat.
  9. Reduce heat and simmer for 2-3 minutes until thickened, stirring occasionally.

Notes

Serve warm to enhance the flavor, and try adding a splash of rice vinegar for an extra punch.