Brown sauce, white sauce; stir fry sauce, mother sauce. The internet is collectively convinced of their 'thing-ness'. Are they right?

0:00 - Is Brown Sauce Really a Thing?
1:50 - What is Chinese "white sauce"?
3:26 - Making white sauce
5:27 - What is Chinese "brown sauce"?
7:06 - Recipe for one possible seasoned soy sauce
8:16 - Making a brown sauce
9:34 - Thickening before storage?

FULL WRITTEN RECIPE

As before, the full written recipes for the two dishes are over here on Substack (free, if it had to be said):

https://open.substack.com/pub/chinesecookingdemystified/p/wtf-is-chinese-brown-sauce

INGREDIENTS FOR THE SEASONED SOY SAUCE

* Dried Shiitake Mushroom (冬菇), 2
* Water, 2 cupS
* Ginger, 1 inch. Smashed.
* Scallion, 1 sprig. Tied in a knot.
* Soy sauce (生抽), 1/6 cup tsp.
* Oyster sauce (蚝油), 2 tbsp
* Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tbsp
* Dry Seasoning:
Sugar, 1 tsp;
Chicken Bouillon Powder (鸡粉), ¼ tsp;
Salt, 1/8 tsp;
MSG (味精), 1/8 tsp

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http://www.patreon.com/ChineseCookingDemystified

Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://www.youtube.com/watch?v=GHaL5H-VYRg&t=913s