Chinese sauce thickening.

[Proplus]

Thought I'd share this with you. This is used to thicken the sauce a little in a stir fry, so that its not too runny on the plate when served. In Cantonese, we call this thickener 'heen'.

Normal method: potato starch cold water, add a little soya sauce and sesame oil. Add mixture whilst dish is simmering a little at a time to ensure correct thickness of sauce.

Glass method: instead of soya sauce, you substitute it with salt, and use cornflour instead of potato starch (potato starch tends to give the sauce an opaque effect). This will make you serving gleem that extra amount, with the colours of the dish unaffected by the thickener. If you want you sweet and sour dish to look vibrant, you greens stand out more, or just a dish with very easy colours, this is the method to go for.

[Allen]

Letting out the trade secrets???

Yum yum. I cooked sweet and sour chicken last night for me and PussyKat.

Thanks Uncle Ben.

[Proplus]

Letting out the trade secrets???

Its only a matter of time before Ken Hom does anyway!

[nindo]

This might be a bit off topic but how to do make sweet and sour sauce ( e.g. not from Uncle Bens.. ), kinda like the ones where it's more of a deep red colour rather than the ones that's slightly brighter/orange red( if you know what I mean...)

[Proplus]

This might be a bit off topic but how to do make sweet and sour sauce ( e.g. not from Uncle Bens.. ), kinda like the ones where it's more of a deep red colour rather than the ones that's slightly brighter/orange red( if you know what I mean...)

Food colouring.....its the same colouring we use for Chinese roast pork (char siu).

[nindo]

Ahhh okay, so it's just down to the colouring...thanks!

[Shogun]

When my mum (she is singaporean) makes sweet and sour it is very dark red. If you want me to i can ask her about it?