Hong Kong Sauce Recipe: Steam, Stir-fry, or Mix Noodles

Updated at: 09/05/2025

Hong Kong-style sauce, a vibrant and versatile condiment, elevates countless dishes from simple noodles to complex stir-fries. Its rich, savory umami profile is a testament to the city's diverse culinary heritage, blending sweet and salty notes with a hint of spice. Whether you're a seasoned Hong Kong cuisine enthusiast or a curious newcomer, mastering this sauce unlocks a world of flavor possibilities. Imagine the fragrant steam rising from a bowl of noodles perfectly coated in this delicious sauce – a culinary experience waiting to be explored.

This adaptable recipe allows you to tailor the sauce to your preferred level of sweetness and spiciness, making it a perfect addition to your culinary repertoire. From the subtle sweetness of soy sauce to the pungent warmth of chili garlic sauce, each ingredient plays a crucial role in creating this iconic flavor. Ready to unlock the secrets of this Hong Kong staple? Let's dive into the step-by-step guide below to create your own batch of this flavorful sauce.

Tools Needed

  • Pot
  • Ladle
  • Mortar and pestle (or grinder)

Ingredients

  • Chicken skeleton: 500 grams
  • Onion: 200 grams
  • Coriander roots: 5-7
  • Garlic: 2-3 cloves
  • Purple onions: 3-4
  • Black pepper/White pepper: a little
  • Water: 600 ml
  • Sugar
  • Dark soy sauce: 240-250 grams (approx. 4 ladles)
  • Rice vinegar: 1/3 of a small ladle
  • Cooking oil
  • Salt: a small spoonful (approx. 6 grams)

Step-by-Step Instructions

Step 1. Prepare the Chicken Broth

  • Wash chicken bones thoroughly. Soak in salt water for 10-15 minutes, then drain.
  • Blanch chicken bones in boiling water for 5 minutes. Wash again.
  • In a pot, combine rice vinegar, dark soy sauce (half initially), sugar, and salt.
  • In a separate pot, heat cooking oil. Add minced shallots and garlic, stir-fry until fragrant. Add coriander roots and stir-fry until fragrant.
Wash chicken bones thoroughly. Soak in salt water for 10-15 minutes, then drain.Blanch chicken bones in boiling water for 5 minutes. Wash again.Prepare the sauce mixture: In a pot, combine rice vinegar, dark soy sauce (half initially), sugar, and salt.In a separate pot, heat cooking oil. Add minced shallots and garlic, stir-fry until fragrant. Add coriander roots and stir-fry until fragrant.
Prepare the Chicken Broth
  • Add blanched chicken bones and 600ml of water to the pot with the aromatics. Simmer over low heat for 30 minutes, uncovered.
  • Remove chicken bones and onions, set aside. Add remaining dark soy sauce to the broth and simmer for 15 minutes until thickened.
  • Add ground pepper and turn off heat. Let cool completely.
Add blanched chicken bones and 600ml of water to the pot with the aromatics. Simmer over low heat for 30 minutes, uncovered.Remove chicken bones and onions, set aside. Add remaining dark soy sauce to the broth and simmer for 15 minutes until thickened.Add ground pepper and turn off heat. Let cool completely.
Prepare the Chicken Broth

Step 2. Make the Hong Kong Sauce

  • In a pot, combine rice vinegar, dark soy sauce (half initially), sugar, and salt.
  • In a separate pot, heat cooking oil. Add minced shallots and garlic, stir-fry until fragrant. Add coriander roots and stir-fry until fragrant.
  • Add blanched chicken bones and 600ml of water to the pot with the aromatics. Simmer over low heat for 30 minutes, uncovered.
  • Remove chicken bones and onions, set aside. Add remaining dark soy sauce to the broth and simmer for 15 minutes until thickened.
Prepare the sauce mixture: In a pot, combine rice vinegar, dark soy sauce (half initially), sugar, and salt.In a separate pot, heat cooking oil. Add minced shallots and garlic, stir-fry until fragrant. Add coriander roots and stir-fry until fragrant.Add blanched chicken bones and 600ml of water to the pot with the aromatics. Simmer over low heat for 30 minutes, uncovered.Remove chicken bones and onions, set aside. Add remaining dark soy sauce to the broth and simmer for 15 minutes until thickened.
Make the Hong Kong Sauce
  • Add ground pepper and turn off heat. Let cool completely.
Add ground pepper and turn off heat. Let cool completely.
Make the Hong Kong Sauce

Step 3. Prepare the Noodles

  • Blanch noodles in boiling water (3 bowls of noodles). For Hu Tieu (flat rice noodles): Soak in 800ml of hot water to prevent mushiness.
For noodles: Blanch noodles in boiling water (3 bowls of noodles). For Hu Tieu (flat rice noodles): Soak in 800ml of hot water to prevent mushiness.
Prepare the Noodles

Step 4. Combine and Serve

Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack

Tips

  • Use high-quality dark soy sauce for richer flavor.
  • Add pepper at the end to preserve its aroma.
  • Don't overcrowd the pan when stir-frying the noodles and other ingredients.
  • Adding oil to hot noodles helps keep them shiny and prevents sticking.

Nutrition

  • N/A

FAQs

1. Can I make this Hong Kong sauce ahead of time?

Yes! This sauce keeps well in the refrigerator for up to a week. The flavors will even meld better overnight.

2. What kind of noodles work best with this sauce?

This sauce is delicious with egg noodles, wheat noodles, rice noodles – really any noodle you enjoy! Even vermicelli works well.

3. Can I adjust the spice level?

Absolutely! Start with less chili garlic sauce and add more to taste. You can also substitute with chili flakes for a different type of heat.


With this versatile Hong Kong sauce recipe, your noodle dishes will reach new heights of flavor. Experiment with different noodle types and protein additions to create your own signature variations. Enjoy the delicious results and the satisfaction of making this authentic Hong Kong condiment at home!