Soy Sauce Dark Braising

Name: Soy Sauce Dark Braising
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 3 cups (720 ml)
Cuisine: Asian
Ingredients: 3 Tbsp (43 ml) Soy Sauce; about 1½ tsp (8 ml) Dark Soy; 2 tsp (10 ml) Shaoxing; about 1½ tsp (8 ml) Oyster Sauce; about 1 tsp (5 g) Sugar; 3 g Msg; about ⅛ tsp (1 g) Salt; 2½ cups (594 ml) Chicken Stock; about ¼ cup (54 ml) Soybean Oil

Independent adaptation of a publicly published Dong Zhenxiang recipe. Not affiliated with, sponsored by, or endorsed by Dong Zhenxiang.

BRAISING SAUCE · SEA CUCUMBER OR OTHER BRAISES

In the published recipe, this is the braising sauce for braised sea cucumber. The same recipe pairs it with Ginger-Garlic Flavored Oil, the ginger-scallion oil.

Dong Zhenxiang's dark braise for sea cucumber.

On the jar

BRAISED

Method: simmer
Yield: about 3 cups
Ingredients: 9
Jar batch: 0.35× recipe

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Ratio

CHICKEN STOCK 594 mlSOYBEAN OIL 54 mlSOY SAUCE 43 ml

Ingredients

Soy Sauce3 Tbsp (43 ml)
Dark Soyabout 1½ tsp (8 ml)
Shaoxing2 tsp (10 ml)
Oyster Sauceabout 1½ tsp (8 ml)
Sugarabout 1 tsp (5 g)
Msg3 g
Saltabout ⅛ tsp (1 g)
Chicken Stock2½ cups (594 ml)
Soybean Oilabout ¼ cup (54 ml)

Method

Pour to the lines in order (bottom → top): CHICKEN STOCK, SOYBEAN OIL, SOY SAUCE.
Season to finish: SUGAR (about ½ tsp), MSG (about ¼ tsp), SALT (a pinch), DARK SOY (about ½ tsp), SHAOXING (about ¾ tsp), OYSTER SAUCE (about ½ tsp).
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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4 kitchens · 3 stars · 1 national award

Soy Sauce Dark Braising★ STARRED KITCHENOn the jar: BRAISED
Smoked-Fish Sauce★ STARRED KITCHENOn the jar: SMOKED-FISH
Soy-Duck Braise Sauce★ STARRED KITCHENOn the jar: SOY-DUCK
Korean Gochujang SauceNATIONAL AWARD WINNEROn the jar: KOREAN

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Provenance

Dong Zhenxiang (董振祥). Beijing / modern Chinese. Cited awards include: Michelin 1* (Da Dong, Beijing — multi-year); Michelin 1* (Mei·Da Dong, Shanghai 2025+).

Originally published as Dong-Style Braised Sea-Cucumber Sauce (董氏烧海参).

Adapted from a Dong Zhenxiang (董振祥) recipe (Dong Zhenxiang / T/BJCA 011-2022 京菜董氏烧海参).

FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.35× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Dong Zhenxiang / T/BJCA 011-2022 京菜董氏烧海参 (published as “Dong-Style Braised Sea-Cucumber Sauce (董氏烧海参)”). Full citation lives in Provenance.

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