cooking / sauces

Classic Peking-Style Plum Sauce

serves about 3 cups · 60-70 minutes active (plus 8-12 hours maceration) · 10 minutes hands on · easy

Why This Works

An overnight maceration draws the juices out of the plums and lets the five-spice, star anise, and Shaoxing wine soak in before the sauce ever hits heat, and leaving the skins on gives color, body, and the pectin that thickens it into a glossy lacquer.

Ingredients

  • 709 g fresh plums, pitted, skins on (about 800-850 g whole plums)
  • 3/4 cup (150 g) brown sugar
  • 6 Tbsp (90 mL) rice vinegar
  • 1 1/2 Tbsp soy sauce or tamari
  • 1 Tbsp Shaoxing wine (or dry sherry)
  • 2 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 2 Tbsp finely chopped shallot or onion
  • 1/2 tsp Chinese five-spice powder
  • 1/4 tsp ground star anise (or 1 whole pod)
  • 1/4 tsp red chili flakes (optional)
  • 1/2 tsp salt
  • 1/2 tsp toasted sesame oil, added at the end
  • 1-2 tsp neutral oil, for sautéing

Method

  1. Macerate (8-12 hours, optional but excellent): combine the pitted plums with the brown sugar, rice vinegar, soy sauce, Shaoxing wine, five-spice, star anise, chili flakes, and salt in a glass or ceramic bowl. Cover and refrigerate 8-12 hours.
  2. Sauté the aromatics: heat the neutral oil in a heavy pot over medium. Add the garlic and shallot and cook 2-3 minutes until fragrant — don't brown.
  3. Simmer: pour in the macerated plums and all their liquid. Bring to a gentle boil, then reduce to low and simmer uncovered 50-60 minutes, stirring occasionally, until thick and glossy.
  4. Blend (optional): for a smooth lacquer-style sauce, purée with an immersion blender and simmer 5-10 minutes more to re-thicken.
  5. Finish: off heat, stir in the toasted sesame oil. Balance with a splash of vinegar if too sweet or a pinch of sugar if too tart. Cool completely before storing.

Notes

  • Uses: brush on duck during the last 15 minutes of smoking or roasting; serve as a dipping sauce; or deglaze the drip pan with water or stock and whisk in a spoonful for a rich plum jus. Apple, cherry, or tea smoke (lapsang souchong or Pu-erh) pair beautifully.
  • Leave it chunky for a rustic sauce or blend smooth for a glaze.
  • Keeps 2-3 weeks refrigerated or up to 6 months frozen (leave 1/2 inch headspace). After thawing, simmer 3-5 minutes with a dash of vinegar or Shaoxing wine to revive the brightness.