Pf Changs Sauces

• portions: 1 and 3/4 cup respective

Ingrédients

White Sauce recipe:

1 cup (235 ml) water

¾ tsp (6 grams) chicken base (preferably Minor’s brand)

2 tsp (13 grams) oyster sauce (preferably Lee Kum Kee panda brand or LKK premium)

Chang’s Sauce

Ingredients:

½ cup (100 grams) sugar

6 tbsp (90 ml) white vinegar

Instructions

White Sauce:

Add water and chicken base to a small pot over medium heat

Whisk until chicken base is dissolved, turn off heat

Whisk in oyster sauce until dissolved

Cool before using

Pf changs sauce:

Add sugar and vinegar to a small pot over medium heat.

Whisk until sugar is completely dissolved and turn off heat.

Cool before using.

Notes

White sauce 1 week

Changs sauce 1 month