Sweetened Soy Sauce (teienjanyu in Japanese, dunno about Chinese)
1 cup Japanese-style soy sauce
1/3 to 2/3 cup sugar
1/2 cup sake or sherry
10 cm long onion, or half a round onion, roughly chopped
1 knob ginger, thinly sliced
15 g cinnamon sticks
1 or 2 star anise
15 g dried orange peel
Put all ingredients in pan, bring to boil, and simmer over low heat
for approximately one hour, until liquid has reduced to about 2/3.
Strain, cool, and store in fridge for up to one month. Use in same
quantities as Oyster Sauce.