Ayam Gluten Free Dark Soy Sauce 210ml

$6.95

Brand : Ayam (AU)

Description

Ayam Gluten Free Dark Soy Sauce

Ayam Gluten Free Dark Soy Sauce is the sauce you need to stock up in your Kitchen Pantry! A dark and thick soy sauce with a rich and full-bodied flavour that is sweeter and less salty than regular soy sauce. Simply add just a dash for a little extra colour and sweetness. 

AYAM™ Asian Sauces have been tested by an independent laboratory and are certified Gluten Free. AYAM™ has banned genetically modified ingredients, preservatives, added MSG and trans-fat in all AYAM™ products.

Dark soy sauce is one of the two types of soy sauce used most often in Chinese cooking. (The other is light soy sauce). Aged for a longer period of time and with raw sugar or caramel and a bit of cornstarch added, dark soy sauce is thicker and darker in colour than light soy sauce, with a more full-bodied flavour. It is also less salty. Dark soy sauce is usually added to marinades and sauces to add colour and flavour to a dish. It is also found in Shanghai-style red-cooked dishes. Although dark soy sauce is used originally in cooking, as it needs heating to bring out its full flavour, you will also sometimes find it in dipping sauce recipes.

A recipe to try using Dark Sauce

Chicken & Vegetable Stir Fry (serves 4)

Ingredients:

  • 300g sliced chicken breast/fillet/skinless thigh
  • 150g broccoli florets blanched briefly and plunged into ice water then drained
  • 8 baby corn, sliced thickly
  • 150g yellow zucchini, roughly cut
  • 1 red capsicum, cut into big cubes
  • 50g carrots, sliced
  • 15 sweetpeas
  • 8 fresh button mushroom, halved
  • 3 cloves, chopped garlic
  • Oil for cooking
  • 150ml stock or water

Seasoning:

  • 2 Tbsp oyster sauce
  • 1 Tbsp light soy 
  • 1/2 tsp dark soy
  • 2-3 small dashes sesame oil

1 Tbsp cornstarch mixed with 3 Tbsp water, for thickening

METHOD
  1. Heat 3 Tbsp oil in a wok and sear the chicken till half cooked, set aside and add a bit more oil if needed.
  2. Stir-fry garlic till fragrant and add in the chicken and rest of the veg followed by the seasoning.
  3. Stir-fry over high heat for 1-2 mins add in some stock or water, cover, and cook for 1 minute.
  4. Remove lid, adjust seasoning to taste and then stir the cornstarch slurry into the simmering sauce to thicken.
  5. Bring to a quick boil, turn off heat and dish out to serve with steamed rice.

Ingredients: Soy Sauce (Water, Soybeans, Salt, Rice) (55%), Sugar, Water, caramel (150A), Yeast Extract, Salt, Food Acid (270)

Allergen Information: Soy

210ml

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