Mastering the Art of Application: A Deep Dive into Thick Soy Sauce (膏油)

Thick soy sauce is not a blunt instrument, but a specialized tool in the culinary arsenal. Its applications are distinct and deliberate. Understanding its unique properties allows you to wield it with precision, transforming dishes from homemade to masterful.

I. Core Application Principles: The Golden Rules

Before diving into specific uses, remember these non-negotiables:

1. It is NOT a primary seasoning for saltiness. Its salt content is lower than light soy sauce. Using it to season a dish will result in a dark, overly sweet, yet bland-tasting meal.

2. A little goes a very long way. Often, just ½ to 2 teaspoons is sufficient for an entire stir-fry or braise for four people.

3. It is a finisher and a colorant. It's typically added in the mid-to-late stages of cooking.

4. Its purpose is twofold: Visual Appeal (rich color, glossy sheen) and Flavor Depth (a touch of caramelized sweetness and mellow umami).

II. Specific Applications & Techniques

1. The Art of Braising & Red-Cooking (紅燒 - Hóng Shāo)

This is the quintessential application. Thick soy sauce is indispensable for creating the dark, lustrous, sticky sauce that defines the style.

• How-To: After searing your protein (pork belly, beef brisket, chicken), add aromatics, light soy sauce, rice wine, and water/stock. Then, add 1-2 tablespoons of thick soy sauce. It integrates into the braising liquid, slowly depositing its color onto the meat and reducing to a glossy coating.

• Dish Examples: Hong Shao Rou (red-braised pork belly), Dong Po Rou, soy sauce-braised chicken.

2. The Masterful Marinade (for Color and Base Flavor)

While light soy sauce provides the salty penetration, thick soy sauce in a marinade lays the foundation for beautiful browning and a flavor base.

• How-To: For meats destined for stir-frying or roasting, mix 1 part thick soy sauce with 2-3 parts light soy sauce in your marinade. The thick soy sauce will cling to the meat, ensuring it caramelizes beautifully when it hits the hot wok or oven.

• Pro-Tip: This is the secret to the deep color of restaurant-style Mongolian Beef or Char Siu (though Char Siu uses a specific red sauce, the principle is similar).

3. The "Wok Hay" Finishing Touch in Stir-Fries

This is an advanced technique that separates good stir-fries from great ones.

• How-To: Cook your stir-fry as usual, seasoning with light soy sauce. Once everything is 90% cooked, create a well in the center of the wok by pushing ingredients to the side. Add ½ teaspoon of thick soy sauce into the hot oil at the bottom. Let it sizzle and bubble for 2-3 seconds to awaken its aroma, then quickly toss everything together. This "blooms" the sauce, evenly distributing a professional-grade sheen.

• Visual Cue: Watch as the entire dish's color unifies and deepens instantly.

4. The Noodle & Rice Coating Agent

For dry noodles or fried rice, thick soy sauce is the key to achieving an even, appetizing color without making the dish wet.

• How-To: For Lo Mein or Chow Fun, toss the par-cooked noodles in the wok with other ingredients. Drizzle ½ to 1 teaspoon of thick soy sauce along the sides of the wok and toss vigorously. It will cling to the noodles, giving them a uniform brown hue and rich flavor.

• For Fried Rice: Use it sparingly and at the very end, after the rice is well-separated. A few drops tossed through will add depth and color without creating clumps.

5. The Glaze and Lacquer for Roasts & Grills

It acts as a natural, flavorful basting glaze.

• How-To: For dishes like soy sauce chicken or as a finishing touch for roast duck, mix thick soy sauce with a bit of honey or maltose. Brush it on during the last 10-15 minutes of roasting. The sugars caramelize, creating a stunning, sticky, mahogany-colored skin.

6. The Base for Dipping Sauces & Composite Sauces

It adds body, color, and complexity to mixed sauces.

• Example - Dumpling Sauce: A blend of light soy sauce, Chinese black vinegar, minced garlic, and chili oil becomes more visually appealing and rounded with a few drops of thick soy sauce.

• Example - Noodle Sauce: For a simple "dry noodle" sauce, combining sesame paste, light soy, vinegar, and a bit of thick soy creates a perfectly colored, clinging sauce.

III. The "Do Nots": Common Pitfalls to Avoid

1. Do Not use it to "salt" a soup or broth. It will muddy the color and add an unwanted sweetness.

2. Do Not add it at the very beginning of a long-cooked dish with acidic ingredients (like tomatoes). The acidity can sometimes cause the color to become dull. Add it midway.

3. Do Not confuse it with "Sweet Soy Sauce" (甜醬油 - Tián Jiàngyóu) like Indonesian Kecap Manis, which is much sweeter and syruper. They are not direct substitutes.

IV. Quick-Reference Guide: The Thick Soy Sauce Decision Tree

• Goal: Dark, glossy color on braised meat? → ADD IT to the braising liquid.

• Goal: Even, rich color on noodles or rice? → TOSS WITH IT at the end of cooking.

• Goal: A beautiful sheen on a stir-fry? → BLOOM IT in hot oil at the finish.

• Goal: A lacquered finish on roast poultry? → BRUSH IT ON as a final glaze.

• Goal: Primary salty flavor in a dish? → USE LIGHT SOY SAUCE INSTEAD.

By treating thick soy sauce as the culinary equivalent of a food-grade stain and glaze, you harness its true power. It is the final, masterful stroke that completes the canvas of your dish, providing the visual depth and subtle sweetness that makes Chinese cuisine so irresistibly compelling.

2 bottles maximum for each order. 每單限購2瓶哦!

Net Weight: 300 ML
Country of Origin: Taiwan

O'Long Black Bean Soy Sauce (Thick) is a thicker version of the naturally brewed by black soybean soy sauce. This concentrated black soy bean extract is recommended for marinating, basting, stir-frying, and dipping. Consumers who enjoy O'Long Black Bean Soy Sauce but would like a slightly thicker version will be satisfied with this product. O'Long Black Bean Soy Sauce (Thick) has no preservatives, MSG, Saccharin, and Artificial Pigments.

Ingredients:

Suggested Uses: marinade, simmer, stew, dip, blend, bbq

Disclaimer: Every effort has been made to ensure the data presented on this page is accurate. It is provided to you for reference only. We assume no liability for inaccuracies due to typographical errors or packaging changes. Please carefully read the actual package before consuming.

About O'LONG
San Ying Foods co., Ltd. Is the parent company of O’LONG and was founded in 1944. For more than 60 years, it has been one of the most experienced and well-known soy sauce manufacturers in Taiwan. San Ying Foods follows Chinese home-made recipes to ferment black soybeans for their various products and achieve the extraordinary black bean soy sauce taste that consumers look for. Even as the facilities move towards modern methods, San Ying Foods still strongly insists on the principle of following the traditional processes of a 120-day sun exposure and natural brewing to maintain the original and particular flavor of soy sauce and absolutely no preservatives, MSG, saccharin or pigment to maintain body health and nutrition of their consumers. San Ying Foods is committed to produce and sell safe, healthy and nutritious food to the public.