Although some traditional Chinese ingredients such as soy sauce and sesame oil are used in many western dishes, oyster sauce hasn't made the same cultural leap. Its appearance isn't very appealing and some find the thought of a thick sauce made from oysters repulsive.
What is it? A thick, glossy, greyish-brown sauce. Depending on the manufacturer, the oyster 'extract' can be flavoured with soy sauce, salt, sugar, cornstarch and/or caramel colouring. There is also a vegetarian version of oyster sauce in which mushrooms are used instead of oysters.
What cuisine is it used in? Mostly Chinese, although other Asian cuisines have adopted it.
How to choose? By price. The better quality oyster sauces cost more because they contain more oysters instead of inexpensive flavourings. If possible, buy oyster sauce from a traditional manufacturer such as the Leung Yick Oyster Sauce in Lau Fau Shan, New Territories (tel: 2472 2229).
How to store: after opening the bottle or jar, store it in the fridge.
How is it used? It can be used straight out of the bottle: simply drizzle it over blanched vegetables or use as a dipping sauce for boiled chicken or Chinese roast pork. For a simple home-style dish, fry eggs so the yolks are still runny, drizzle oyster sauce on top and serve with steamed white rice. Oyster sauce is usually used in small quantities and mixed with other ingredients to add a rich flavour and to thicken a sauce. When it's used this way, the taste of the oysters is less obvious. Mixed with soy sauce, rice wine and garlic and/or ginger, oyster sauce is a delicious marinade for chicken (see recipe for chicken wings; left), beef or pork. For a Chinese-style chicken salad, mix cooked, shredded chicken with oyster sauce, soy sauce and sesame oil. Toss the chicken with julienned iceberg lettuce, spring onions, fresh coriander leaves and toasted sesame seeds.