Sauces
Chinese
ChineseHoisin Sauce
A glossy, sweet-savoury Chinese sauce for duck pancakes, stir-fries and glazing. Basic doctors a quick storecupboard mix, Better cooks a proper fermented-bean version, and Ultimate uses real sweet bean paste with toasted spices and Shaoxing wine.
Vegetarian
Vegan
Dairy-free
Contains alcohol
Ultimate version
Authentic sweet bean paste, freshly toasted whole spices, Shaoxing wine and a slow reduction.
Per serving£1.13
Total cost£4.50
Time28 min
Ingredients for 4
- spices
- 1 star anise
- 1 tsp Sichuan peppercorns
- 1 cinnamon stick
- sauce
- 4 tbsp sweet bean paste , tian mian jiang
- 3 tbsp dark soy sauce
- 3 tbsp Shaoxing rice wine
- 30 g rock sugar , or soft brown sugar
- 1 tbsp toasted sesame oil
- 3 cloves garlic , grated
- 120 ml water
Method
- Toast the star anise, Sichuan peppercorns and cinnamon in a dry pan for 2 minutes until fragrant, then grind to a fine powder, discarding any tough husks.
- Warm the sesame oil in a saucepan and fry the grated garlic gently for 1 minute without colouring.
- Add the Shaoxing wine and let it bubble for 1 minute to cook off the raw alcohol edge.
- Stir in the sweet bean paste, soy sauce, rock sugar, ground spices and water.
- Simmer gently for 10-12 minutes, stirring, until reduced to a thick, deeply glossy sauce that coats the spoon.
- Cool slightly, then pass through a sieve for a silky finish if you like.
Equipment
- frying pan
- spice grinder
- saucepan
- sieve
The three ways, side by side
Budget
A fast storecupboard mix of soy, peanut butter, honey and Chinese five spice.
Better
Cooked properly with fermented black bean paste, soy and aromatics for real depth.
Ultimate
Authentic sweet bean paste, freshly toasted whole spices, Shaoxing wine and a slow reduction.