FAQ

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Hello everyone, as a request from one of my viewers, I have decided to entitle this page to all the frequently asked questions that I have received.

1. What brands of sauces do I use?
Oyster Sauce-Lee Kum Kee
Soy Sauce- Kikkoman
Dark Soy Sauce- Pearl River Dark Mushroom Flavored Soy Sauce
Hoisin Sauce- Koon Chun

2. What is the difference between Dark Soy Sauce and Thick Soy Sauce?

There is a little bit of a difference, but they could be used interchangeably. Dark Soy Sauce generally contains these ingredients: Soy bean, caramel color, sugar, water, wheat flour and/or salt. While Thick Soy Sauce on-the-otherhand, contains these ingredients: Molasses, water, sugar, salt and soy sauce. Ingredients varies slightly from brand to brand. Dark Soy Sauce and Thick Soy Sauce are often substitute for one another but they do taste a little bit different.

3. What is the difference between corn starch and potato starch when thickening sauces or soups?

-You need less amount of potato starch to thicken the same amount of sauces versus corn starch. For example, 1 cup of sauce, you only need 1 tbsp of potato starch + 1 tbsp of water to thicken it. For corn starch, you will need 1 1/2 to 2 tbsp + 1 1/2 to 2 tbsp of water to thicken the sauce.

-Neutral Flavor-meaning it will not affect the taste of the sauce or soup.

-Potato starch has a stronger bond when heated, thus when the sauces cool down it will retain its viscosity after the sauce is cooled and reheated. Corn starch will lose that viscosity when it cools down.

In conclusion, potato starch in the case of sauce or soup will be used more often than corn starch.

4. What is in White Sauce?
White sauce consists the following ingredients:
Oil
Garlic
Green Onion roots
Salt
Sugar
MSG or Chicken powder
White Pepper
Rice Wine
Chicken Stock
Water
Potato Starch
Sesame Oil

White sauce is use to make Moo Goo Gai Pan, Seafood Delight, certain chow mein recipes (Americanized) etc.

As of right now, that is all I can think of. If you have any please let me know.

Thanks.

30 Comments

  1. What brand of chili garlic sauce do you use?

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  2. What ethnicity are you if you don’t mind me asking?

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  3. Will you guys please make some fried rice!

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  4. BLACK PEPPER CHICKEN!!!!!!!! hopefully you make the crispy version it is more satisfying than the stir fry by far. Help a brother out.

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  5. It looks like Kung Po chicken isn’t going to win the poll any time soon. Can you at least post a recipe for it? I can’t find one I like.

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  6. Love the site. Sooooooooo much, can’t begin to thank you enough!!!!! I have been working in the food industry for about 20 years now and Chinese/American style takeout is very close to my heart. I have been experimenting for years with different recipes and vastly differing results. Thank you for taking the time and effort to clear up some misconceptions I had. So glad this site is here, Hopefully once I am working again I can make a donation. Thanks again. God Bless.

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  7. what is in the 5 spice?

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  8. Where do you have detailed instructions for your recipes?

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  9. Do you have a recipe you could share for spicy Hunan chicken?

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    • Chinese-American Hunan chicken from take out, the sauce is base sauce + chili garlic sauce + hoisin sauce. The vegetables are carrots, water chestnuts, green onion, broccoli, cauliflower, mushrooms, babycorn and snow peas. Of course you use whatever vegetables you have available. A lot of these restaurant sauce is all base on brown sauce/base sauce so it’s consistent in taste.

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  10. What wok would you recommend?

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  11. Please tell me you have a GOOD Salt and Pepper Squid recipe!!!

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  12. Hello Raymond, Love your videos! Do you have recipe for Fried Sesame Balls with sweet bean paste? Thank you for your service.

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  13. Can you please leave a recipe for garlic sauce? thanks!!!

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    • Garlic sauce for Chinese-American recipe are as follow: brown sauce 10 tbsp, 4 tbsp sugar, 6 tbsp vinegar, 1 tbsp ginger, 1 tbsp hoisin sauce, 1 tbsp of garlic, 1 tbsp of green onion roots, 1/2 to 1 tbsp of chili garlic sauce. You can change it into tsp or cup but the ratio is the same.

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  14. Does Cashew Chicken use the same base brown sauce? Anything extra added to it? Thanks!

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  15. just came across your site and have been watching all your great videos… If you have time sometime I would love to see you prepare your Chinese American Hunan chicken dish..

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    • Hi Robby, thanks for the comment and sorry for the late reply. The Chinese American Hunan chicken dish is quite easy to make. If you watch my Chicken with Broccoli video and my brown sauce video then you can make the Hunan dish very easily. All you have to do is add extra hoisin sauce + chili garlic sauce or srircha to the brown sauce. That’s basically it for the sauce. As for the vegetables, different restaurant will put different vegetables but it generally consist of broccoli, mushroom, baby corn, green peppers, cauliflower, snow peas, water chestnuts, carrots and bamboo shoots. Hope this helps.

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  16. Thanks for the great recipes! If I don’t have 5 spice powder, what can I mix together to get close? Thank you!

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    • Hello, there are many variants of Five Spice Powder. Here is first one: Star Anise, Cloves, Cinnamon, Sichuan Pepper and Fennel Seeds. Second one: Liquorice, Aniseed, Ginger, Fennel, Cassia. Other recipes: Anise Seed, Ginger Root, Licorice, Mandarin Orange Peel and Cardamomum.

      Hope this give you an idea. Each company has their own ingredients for 5 spice powder.

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  17. Hello, I’m worried for you as you haven’t posted new videos and I saw a comment that you had died :( I wish that is false!

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