These Chinese-style ribs are slow-cooked until tender and coated in a rich, savory glaze. The meat falls apart easily, and ...

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The final product tastes different to Chinese soy sauce thanks to the wheat which gives it a slightly cleaner, sweeter flavor. (Wheat and soybeans are often used on a 1:1 ratio when making shoyu.) ...

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Step 3: Combine the soy sauce, rice wine, oyster sauce, and pepper in a small bowl. Heat the oil in a large wok over medium-high heat until it begins to shimmer.

Chinese origin: "Soy sauce and tamari soy sauce, known as jiang, is said to have originated in China between the 3rd and 5th centuries," says Andrew Hunter, executive chef at Kikkoman, a Japanese ...