i am looking to recreate the soy sauce chicken i buy at the chinese bbq supplier in my neighborhood. i have no idea how difficult the preparation is, but it can't be that crazy (right?).
also, i always wonder how to make chinese egg sauce. you will usually see this in dishes such as "beef w/scrambled egg" or "shrimp w/scrambled egg" at chinese fast food places or cafes. the sauce is fairly runny, and i am trying ro figure out what the egg is cut with (i've tried a variety of stocks, and it does not turn out well).
any help would be appreciated.