1. Start the Garlic
Heat 3 tablespoons of oil in a pan over medium-high heat.
Add the minced garlic and fry for about 10–15 seconds, just until fragrant.
Do not let it brown.
2. Build the Sauce
Pour in the chicken broth, soy sauce, dark soy sauce, and oyster sauce.
Stir to combine.
3. Season It
Add sugar, rice vinegar, sesame oil, white pepper, and MSG if using.
Mix well.
4. Bring to a Boil
Turn heat to high and bring the sauce to a gentle boil, stirring to fully combine everything.
5. Thicken the Sauce
In a small bowl, mix cornstarch and water until smooth.
Lower heat, then slowly pour the slurry into the sauce while stirring.
6. Finish
Let it simmer until thickened to your desired consistency.
It should be glossy and coat the back of a spoon.
Nay’s Tip
A lot of people love this sauce poured over egg foo young.
It’s also your go-to universal sauce for chicken, shrimp, beef, tofu, or just veggies and rice.
Adjust thickness with more slurry or thin it out with a splash of broth.
Love it!