The peking sauce is a fantastic culinary addition from the east. It is in charge of covering the famous Pekin duck for fans of this type of cuisine. It’s a sauce that’s best with meat, but it’s also good with grilled vegetables or fish.
The main component of this delicacy is traditional soy sauce, which will lose some of its salty flavors due to the effect of honey. Making your own hoisin sauce is simpler than it appears; in just a few minutes, you’ll have it ready to use in any dish you want to improve. Take note of how the best Peking sauce is prepared, once you’ve tasted it. You’ll want to include it in all of your special meals.
What is Peking sauce, and where did it come from?
Peking sauce, also known as “Chinese barbecue sauce,” is a common ingredient in Chinese dishes such as Peking duck, mu shu pork, barbecued pork, and spring rolls.
It is one of the most well-known sauces in China, capable of improving almost any dish with which it is served; its applications range from papers as a condiment to roasting meats. If you’re looking for a table companion that offers a wide range of flavors, look no further: Peking sauce is the answer.
The well-known Peking sauce is one of the most representative companions of Asian cuisine; however, it is very well known throughout the world, aside from being widely used in Cantonese and Vietnamese cuisine.
This spectacular Peking sauce has a distinct and unusual combination of flavors that range from sweet to salty; this provides a distinct and unmistakable flavor that, when tasted in our mouths, has the power to captivate us while transporting us to China itself.
Peking sauce is a type of dipping sauce that is quite thick and has a somewhat dark color, not to mention its distinct flavor that combines sweet, salty, and even a slight touch of acidity to make it the delicacy that it is.
Hoisin (Peking) is derived from the Chinese word “海 鲜”, whose literal translation is “seafood,” but there is no mention of seafood as an ingredient in Peking sauce.
Some claim that the distinctive Peking sauce originated in ancient China, specifically in southern Chinese cuisine; it is also claimed that at the time, its use stood out as a garnish for dishes, fish, and seafood.
Use of Peking sauce:
The use of Peking sauce in Chinese gastronomy is inextricably linked to the same Cantonese gastronomy, distinctive of the province of Guandong; known as one of the world’s most delicious cuisines.
Despite this, the use of Peking sauce as a condiment stands out in one of the most famous and exquisite dishes in all of Chinese cuisine: the lacquered duck or Peking duck.
Similarly, Peking sauce is one of the main ingredients of Char Siu, also known as Chinese pork barbecue; a popular Cantonese dish. Similarly, this delectable sauce is widely used to season meats before cooking them, adding a unique touch and heavenly flavor to marinades.
Similarly, in Vietnamese cuisine, Peking sauce is used to make pho, which is a soup made of noodles combined with a Sriracha sauce. It’s also used as a glaze for roast chicken and as a dipping sauce for Vietnamese spring rolls.
Anyway, Peking sauce has a wide range of applications, as it can be spread on burgers or served as a side dish with Jiaozis, Dumplings, and even chicken nuggets and fingers.
Benefits of Peking sauce:
Because of the nutrients and vitamins that some of its ingredients contain, they benefit our health in the following ways:
It improves blood circulation: The active nutrients in garlic improve our blood circulation, preventing spasms and cramps, among other things.
Excellent for the liver: Peking sauce lowers cholesterol levels and is a good source of nutrients for the liver.
Protein and digestion: The honey in the Peking sauce promotes optimal digestion by acting as an excellent protein for our bodies.
- A jar with a lid to pour the ingredients.
- a fine strainer for the garlic.
- a pot to bring to the fire.
Where can I get Peking sauce?
This incredible culinary complement can be purchased in a simple and convenient manner through Amazon or Walmart by pressing a button and managing their delivery to your front door.
If you want to make it at home, you can buy the ingredients at your local supermarket; however, if you can’t find sesame oil or another ingredient, I recommend going to a Pakistani or Asian store in your area.
Making Peking Sauce: A Step-by-Step Guide
This unique sauce can be made in the comfort of your own home by following this simple recipe, which you can follow step by step with the instructions, beginning with the most important.
- 100 cl of soy sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of honey
- 50 cl of white rice vinegar
- 50 cl of sesame oil
- 1 tablespoon hot sauce
- 1 tablespoon of pepper
- 100 cl of mineral water
- We began with the ingredient that will give this simple hoisin sauce its consistency, cornstarch. This cornmeal will be in charge of giving any sauce a unique texture. We put it on the fire with a little water to thicken as it heats up.
- We'll add the honey and wait for it to take shape; it'll become more consistent as it goes. To achieve that bright color and slightly sweet flavor, the honey should dissolve perfectly.
- We continue with the remaining ingredients, adding the soy sauce last. It will give the recipe its distinctive dark color. We'll mix it thoroughly so that it's well diluted with the cornstarch and honey.
- The white rice vinegar is then added. Sake is used as a substitute in some recipes; if you want to try a slightly more intense sauce or have sake on hand, it is an acceptable option.
- The next ingredient we'll add to our hoisin sauce is sesame oil. In addition to delicious sauces, we can make the famous Teriyaki sauce with this oil, which has an oriental flavor and is highly recommended for all types of meats.
- Finally, we'll add a spicy touch with hot sauce and pepper; this flavor is optional; it's up to the consumer's preference. The quantities are illustrative; you can adjust them to your level of spicy tolerance.
- When everything is well combined, we'll leave it for a few minutes for the flavors to bind before removing from the heat. The hoisin sauce tastes best after it has rested for a few hours; ideally, it should be ready from one day to the next.
- Mandarin-style crêpes can be frozen as well. Steam them for 10 minutes after removing them from the freezer to thaw them.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 3488Total Fat 345gSaturated Fat 49gTrans Fat 0gUnsaturated Fat 280gCholesterol 0mgSodium 43952mgCarbohydrates 54gFiber 7gSugar 12gProtein 66g