Chinese takeaway Peking sauce

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BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways as a delivery driver for the past few years or so..Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob..Not all takeaways will ignite the food the way i do and just cook in the normal fashion..This is just my preference..The most important part is using the correct condiments and you will produce some amazing results..My subscribers are testament to that which i'm pleased about.
Below is a list of products i use,condiments,essentials tools etc
Eastman Outdoors 90411 Portable Kahuna wok Burner..amzn.to/38y1ifs
Chinese ladle..amzn.to/3ByCX5w
London carbon steel wok.amzn.to/38AdAUm
Chinese Chefs Knife (cleaver ).amzn.to/3yEYaJo
Chinese Caramel sauce..amzn.to/2Vc0oCa
Shaoxing wine..amzn.to/2Vb3IgQ
Lee Kum Kee dark soya sauce..amzn.to/3tnwHeh
Lee kum kee light soya sauce..amzn.to/38BG2Wg
Lee Kum kee Panda oyster sauce..amzn.to/3zBlHfr
Lee Kum kee sesame oil ..amzn.to/3kLET41
Lee kum kee garlic chilli sauce..amzn.to/3mSex2W
Lee Kum Kee chilli bean paste amzn.to/3BBTxBI
Jimmys sate sauce..amzn.to/3BCvTox
Knorr chicken powder..amzn.to/3zBTKEe
MSG..amzn.to/2VgE36E
Sambal paste..amzn.to/3yFdHZA
Lee kum kee black bean garlic sauce..amzn.to/3jCx41a
Lee Kum Kee black pepper sauce..amzn.to/3yCIuWR
Lee kum kee Hoisin sauce ..amzn.to/3DHJoW0
Lucky boat noodles thin number 2..amzn.to/3DF3srT
Lucky boat noodles thick number 1..amzn.to/2WPG1LV
Potato starch.amzn.to/3jGyV5e
Fermented red bean curd..amzn.to/3zHOMpF
Dehydrated Garlic..amzn.to/3kO4NE8
Daisho Yakiniku Sauce..amzn.to/2WXCCdW
Lobo Satay seasoning..amzn.to/3DPq3Ca
This an updated version
In my own takeaway in Glasgow we serve this sauce with ribs shredded chicken and beef
Great just as pour over sauce for just about anything..
If possible use measuring cups and spoons
Ingredients
2 tbls Worcestershire
2 tbls hoisin sauce
2 tbls golden syrup
1 tsp light soya sauce
1 tsp oyster sauce
1 tbls Chinese sherry wine
1/4 tsp sesame oil
1/4 cup tomato ketchup
2 tbls brown sugar
1/4 cup water
1 heaped tsp cornflour
Pinch white pepper
1/4 tsp red beetroot powder for colour(optional)
Heat everything up in a pot until it thickens..
#chinesetakeawaypekingsauce..#pekingsauce

[@rubyeltringham2929]

I’ve made this loads of times. Me and my family love if if we add about 2 dessert spoons of extra hot chilli powder to make if spicy. It goes so well with this sauce. Thank you mate this is such a good recipe and thanks for sharing 😊

[@ukchinesetakeawayrecipesbyalex]

Sounds great!Ruby i'm so pleased about that..You probably make it more than myself now thanks.

[@unavoided]

Feel like I've stumbled upon a gold mine of recipes. Can't wait to try this tonight! The chinese supermarket in Stirling is getting raided ;)

[@ukchinesetakeawayrecipesbyalex]

Brilliant mate nice to have you onboard..

[@unavoided]

@@ukchinesetakeawayrecipesbyalex It was excellent. Great recipe. Also followed your egg fried rice recipe, propa bo!

[@alanbell1585]

Made this sauce last night .. is fanfreekin' delightful !! .. was lovely with five spice marinated duck breast :) ... thank you Sir

[@ukchinesetakeawayrecipesbyalex]

Having it with duck breast sounds amazing Alan I must try that..Thanks pal

[@samninetysix]

Mate, you nailed this one - Love the slight tang - It's a stunner

[@ukchinesetakeawayrecipesbyalex]

That's brilliant Sam thank very much..

[@noragreene5811]

Thank you

[@ukchinesetakeawayrecipesbyalex]

You're welcome Nora thanks

[@amesavis]

this on shrimp with onions is so good.

[@ukchinesetakeawayrecipesbyalex]

Love shrimp has to be my all time favourite..

[@jackofalltradesmasterofnon8069]

Gonna try this I love this sauce

[@ukchinesetakeawayrecipesbyalex]

Thanks I appreciate that,let me know how you get on with it,cheers pal

[@jackofalltradesmasterofnon8069]

@@ukchinesetakeawayrecipesbyalex sorry it’s late kinda slipped my mind but just remembered I did the peking sauce and sweet sour Hong Kong style… it was delicious everyone raves over it. 🤘🏼

[@ukchinesetakeawayrecipesbyalex]

Awe that’s brilliant Jack and sorry for the late reply, ❤️

[@stevie9899-e6j]

Hi Alex , is 'Chinese Sherry Wine' the same as 'Shaoxing Rice Wine' , the readily available stuff in the square bottle wae the red label , that you get from Seewoo etc? Cheers pal .

[@ukchinesetakeawayrecipesbyalex]

They're very similar Stevie as long as your not putting loads in..It should only be there in the background and like all wines should be cooked out..Shaoxing wine does taste like sherry so the Chinese sherry wine should be fine..

[@stevie9899-e6j]

@@ukchinesetakeawayrecipesbyalex Think it might be a change of plans , going to make your Sweet n Sour Chicken ( Hong Kong Style) again , but will bear that in mind for the Peking Sauce , cheers pal .

[@ukchinesetakeawayrecipesbyalex]

ok Stevie no probs enjoy..

[@greyjedi6430]

Fucking love it bro , just need to find out how to cook the lightly battered sliced chicken that goes with it lol any suggestions

[@ukchinesetakeawayrecipesbyalex]

Thanks mate I appreciate that,Im not sure excatly what your looking for but if you have a look at this video It should help regards to the chicken,thanks pal kzbin.info/www/bejne/iafSfpSel6l2j6M

[@christophernewby6377]

Alex. Please help. I love the hoisin sauce at my local Chinese takeaway but I've developed a sesame allergy and can no longer eat it. I've tried many versions of bought hoisin without sesame but it's never the same. What's the secret??

[@ukchinesetakeawayrecipesbyalex]

Hi Christopher, I’ve never actually heard of hoisin sauce being sold in takeaways and never had any requests for it on my channel so it’s new to me ,the takeaways I’ve previously worked in don’t sell it either so I’m assuming it’s one of the chef’s specialties which you sometimes find in takeaways. It’s a shame your allergic to sesame oil .I’ve only ever made the dish once but it’s only my take on it and doesn’t contain sesame oil. There is really no secret to any dish and really comes down to the skills of the chef and the high power burners they use ,that’s a big contributing factor. I have my own take on the dish and only ever made it once so if you want you can check it out in the link below. Cheers Christopher kzbin.info/www/bejne/gGiWnX5rg92djKs

[@christophernewby6377]

@@ukchinesetakeawayrecipesbyalex Hi Alex. I'll try your take on it. I love the duck pancakes with the hoisin sauce and could literally drink the stuff. Haha. It always comes separately in a little pot and I used to get extra. I really appreciate your reply. Thank you. I've saved a few of your videos and I'm excited to try them. Especially the ribs and capital sauce.

[@stevebehan]

Alex me again lol , can’t get Sherry wine round where I live so will order on line but can I use a substitute till it comes if so what would I use 👍

[@ukchinesetakeawayrecipesbyalex]

Dry sherry John the taste is very similar and work just as well

[@stevebehan]

@@ukchinesetakeawayrecipesbyalex thank you on the case 👍

[@francesmunro9666]

Alex what is sherry wine o only got Shaoxing xx👍👍🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@ukchinesetakeawayrecipesbyalex]

Normally what i tell people is if you don't have shaoxing wine then use sherry wine which is similar.Sherry has always been known as a type of wine but not the wine women sometimes drink at the weekend lol,it;s sweet in taste and works well for Chinese food,hope some of that helps Frances.

[@Spinrekisme]

I made these tonight, however the ribs were a bit Chuck, is there a way to get the meat to fall off the bone? Sauce was awesome though 😍

[@ukchinesetakeawayrecipesbyalex]

The most important thing i would say is the sauce and you got that right..For the ribs you really need to stew them longer.It's an easy fix..If they are chuck then they are only partially cooked..The next time you cook them try one and taste it.If it's still chuck then chuck it back in😉 ..I keep trying them as i go until they are juicy and tender..The next time you cook them they will be perfect..Rule of thumb is don't remove them until they are tender.Cooking times vary and my own in the recipe description is just a guide.Hope some of that helps pal and take care.

[@Spinrekisme]

Got it this time I followed your spare rib recipe and the ribs were banging, also made the satay sauce and me and the missus were over the moon with it, the only downside is the tidying up afterwards, thank you for your time in posting these videos and helping us make lovely food 👍

[@ukchinesetakeawayrecipesbyalex]

Awe brilliant i'm pleased about that..If you ever have any trouble with any of my dishes i'm always here to help..Chinese cuisine is not easy by any means and sometimes problems occur but that's what i'm here for ,take care pal.

[@ausfan100]

Great with pork ribs!

[@ukchinesetakeawayrecipesbyalex]

I vaguely know that name Tracy if it's the correct one..Did your dad play drums.Just a long shot but it was the surname i recognised..

[@allyeazy]

I like

[@oorwullie1992]

Do you know how to make chinese takeaway gravy? I know you done a video on it before but the gravy im talking about doesnt resemble traditional uk gravy. Looks more black and is really thick if that makes sense. Tried a few pastes out of shops but they are more like chipshop gravy than chinese takeaway gravy. Cheers mate. Loving aw the recipes👍🏻👍🏻👍🏻

[@ukchinesetakeawayrecipesbyalex]

Thanks pal for your nice comment..The takeaways i've worked in over the years only make the UK traditional style which is aromatic in flavour..The only other sauce i know that is thick and black is Jimmys satay sauce minus the peanut butter..It's made with just the black paste and chicken stock then a gravy browning is added giving it a black appearance..Other than that i'm not sure..I'm curious to find out if it's sold as side and is there a name for it..Normally if you ask for a portion of gravy sauce it's the one shown in my video...Thanks mate

[@oorwullie1992]

UK Chinese Takeaway Recipes by Alex Wilkie thanks mate. Im from south lanarkshire and the gravy sauce we get as a side is different to traditional uk gravy. Tastes nothing like actual gravy and I wouldnt put it anywhere near a sunday roast, its that different.

[@ukchinesetakeawayrecipesbyalex]

I'm north Lanarkshire Will..I would need to try it first to be honest..I would know exactly what the ingredients were after tasting. I've bought many dishes from various Chinese in the past..I can quite easily replicate the same after tasting something..I'm intrigued now i have to have some..

[@oorwullie1992]

UK Chinese Takeaway Recipes by Alex Wilkie right that makes it easier to explain. If your in a buffet restaunt like hup lee or somewhere this gravy sauce im talking about is always as a side next to sweet and sour sauce and curry sauce. When we ask for gravy sauce thats usually wit we get rather than normal uk gravy. Cheers

[@ukchinesetakeawayrecipesbyalex]

I'm with you now Will..I'm assuming you've tried my own version but not as you said the UK version..That's what was throwing me saying it was UK..The version i make is from three takeaways in the Coatbridge and Glasgow area which actually is black and thick..This was the recipe shown to me by one of the chefs..In the video the sauce probably looks more brown but all i would have to do is add more Sarsons browning to darken it more..By the way Will i wish i could make this for you and drop it at your door to let you try it lol..The more browning you add the darker it gets until it's completely black..In buffet restaurants for example the sauce thickens in it's own heat and also becomes darker the longer it lies..When the sauce is freshly made it looks lighter the same as the video but does darken..My sauce is pure Glesga Lanarkshire style..My family and friends will testify to that..Great as a side with Chow mein chicken fried rice and chips..Because of the new covid rules i could've met you at your house so now it will have to be the Hup Lea..Love that place by the way Take care Will..