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How to thicken sauce with cornflour when cooking your Chinese food recipes


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So you’re following our sauce-based (gravy-like) recipes and you’ve got to the stage where all your ingredients are in the wok and you’ve just poured a ladle of chicken stock into the pan.

Well now you need to thicken the sauce and serve! Done! Except this stage of the recipe requires a little bit of technique which we will share with you right here!

Cornflour is used regularly in Chinese cooking to thicken the sauces of your dishes. In our recipes we have written that you need to add in 2 tablespoons of cornflour mixture. Cornflour mixture in this case refers to 1 tablespoon of cornflour mixed with 2 tablespoons of water.

To make the cornflour mixture:


One tablespoon of cornflour into a small bowl.


Pour in two tablespoons of water into the bowl and mix well.


Once mixed consistency should be reasonably runny but slightly thick at the same time.

Mix one tablespoon of cornflour with two tablespoons of water for the cornflour mixture to use for sauce thickening.

Tips for when you use the cornflour mixture in cooking:

So now you have the cornflour and water mixture and you’ve just poured a ladle of chicken stock into your wok on high heat, just when the stock is about to boil gradually pour in the mixture and stir constantly.

You will find that the sauce gradually gets thicker and thicker. Stop pouring when you are satisfied with the gravy-like consistency. (If it isn’t thick enough you need more mixture, or alternatively stop pouring if it gets too thick). If it does get too thick, add a little bit of stock back into the wok and mix well.

Let me know how you get on!

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