Chinese BBQ Sauce (叉烧酱)

Method4 steps

1. 1

   Step 1: Grate the 2 garlic cloves and measure 2 tsp grated ginger. Combine them in a small saucepan with the 1/3 cup brown sugar, 1/4 cup hoisin sauce, 1/4 cup oyster sauce, 2 tbsp molasses, 2 tbsp soy sauce, 2 tbsp Shaoxing wine or dry sherry, 1 tsp five-spice powder and 3/4 tsp salt. Stir together. For the gluten-free adaptation, choose gluten-free hoisin and oyster sauces, replace soy with tamari or coconut aminos, and choose dry sherry.

   Uses 1/3 cup brown sugar · 1/4 cup hoisin sauce · 1/4 cup oyster sauce · 2 tbsp molasses · 2 tbsp soy sauce, or tamari or coconut aminos for the gluten-free adaptation · 2 tbsp Shaoxing wine, or dry sherry · 2 garlic cloves, grated · 2 tsp grated ginger

2. 2

   Step 2: Heat the mixed sauce over medium heat, stirring constantly to dissolve the sugar. Simmer for about 10 minutes, stirring, until it is thick enough to coat the back of a spoon. Watch closely so the sugary sauce does not scorch.

   Simmer barbecue sauce · 10 minUses Mixed uncooked barbecue sauce

3. 3

   Step 3: Remove the saucepan from the heat and let the cooked sauce cool for 10 minutes. It will thicken further as it cools. Transfer to a clean heat-proof container or jar.

   Initial sauce cooling · 10 minUses Cooked spoon-coating barbecue sauce

4. 4

   Step 4: Use the cooled sauce alongside cooked food or as a finishing glaze for grilled or baked dishes. The batch yields about 1 cup. If storing, seal and refrigerate for up to 4 days; use a clean utensil to remove each portion.

   Uses Cooled Chinese barbecue sauce