This is the brown sauce thats on your Chinese chicken.
When I was young there was a restaurant that put this over white rice and I loved it.
1/2 cup low sodium soy sauce
1 cup beef broth
1/3 cup white or rice wine
3 tablespoons white sugar
1 tablespoon sesame oil
1/4 teaspoon black pepper
1/4 cup beef broth mixed with 2 tablespoons cornstarch
2 tablespoons peanut oil
2 tablespoons minced garlic
1 tablespoon minced ginger
Mix the soy sauce, one cup beef broth, sugar , pepper and sesame oil together. Set aside.
Heat the peanut oil
Add the garlic and ginger and stir fry for one minute.
Add the soy mixture
Bring to a boil
Simmer and stir for about 3 minutes
Add the cornstarch mixture and bring back to a boil stirring so it doesn’t stick.
Simmer for a couple of minutes until the mixture thickens.
I put about 8 tablespoons over four, sliced and stir fried chicken tenders.
Steamed broccoli on the side.