Chinese-American Restaurant Style Sauces

This guide covers how to make both white/clear sauce and brown sauce in the style commonly found in American Chinese restaurants. These versatile sauces form the foundation of many popular dishes.

Basic White/Clear Sauce

Ingredients (Makes 1 cup)

• 1 cup chicken stock or broth
• 1 tablespoon cornstarch
• 1/2 teaspoon MSG (optional)
• 1/2 teaspoon chicken bouillon powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon white pepper
• 1/2 teaspoon sugar
• Pinch of salt to taste

Method

1. Create a cornstarch slurry by mixing the cornstarch with 2 tablespoons of cold water
2. Heat chicken stock in a pan until it reaches a simmer
3. Add MSG, bouillon powder, garlic powder, white pepper, and sugar
4. While stirring constantly, slowly add the cornstarch slurry
5. Cook until the sauce thickens and becomes translucent (about 1-2 minutes)

Pro Tips for White Sauce

• Always use cold water for the cornstarch slurry to prevent lumping
• A small splash of rice wine or rice vinegar adds depth
• Add a few drops of sesame oil at the end for extra authenticity
• If the sauce becomes too thick, thin with warm chicken stock

Brown Sauce Variation

Additional Ingredients

Start with the white sauce base and add:
- 2 tablespoons soy sauce (or 1 tbsp dark soy + 1 tbsp light soy)
- 1 tablespoon oyster sauce
- 1/2 teaspoon molasses or brown sugar
- 1 teaspoon hoisin sauce (optional)
- Increase cornstarch to 1.5 tablespoons

Method

Follow the same method as the white sauce, incorporating the additional ingredients with the other seasonings before adding the cornstarch slurry.

Pro Tips for Brown Sauce

• Use dark soy sauce for deeper color
• A splash of Maggi seasoning enhances umami
• A dash of Worcestershire sauce adds complexity
• For extra richness, start by sautéing minced garlic and ginger in oil
• A few drops of kitchen bouquet or gravy color can deepen the color
• If sauce becomes too dark, lighten with additional chicken stock

Common Uses

White/Clear Sauce

• White pepper chicken
• Seafood dishes
• Light vegetable stir-fries
• Moo goo gai pan
• Shrimp with lobster sauce

Brown Sauce

• Beef and broccoli
• Lo mein
• Chow mein
• Mixed vegetable dishes
• Egg foo young topping

Storage

• Both sauces can be made ahead and stored in an airtight container
• Keep refrigerated for up to 3 days
• Reheat gently, adding small amounts of chicken stock to adjust consistency
• Stir well before using

Scaling

• Both recipes can be doubled or tripled
• Maintain the same ratios of ingredients
• Adjust cornstarch slightly down when scaling up to prevent over-thickening