Hi guys,
The odd gem of a chinese takeaway here in the UK sell gravy which is a really thick, black colour with a taste which I find hard to describe.
Not been able to go to our local since lockdown as they've remained closed- I've tried recreating the recipe, I always thought there must be dark soy sauce in there simply because of the colour and rich taste, but now that I've tried to make it I'm reconsidering that as I can't achieve the same colour, taste or consistency!
Anybody with expert knowledge out there please?
bon appetit
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