Quick chilli soy sauce

Quick chilli soy sauce

By
From
Hong Kong Diner
Photographer
Kris Kirkham

My dad used to tell me stories of how he and his siblings would eat when they were growing up, and it used to shock me how different life is for my own siblings and me. At the hardest of times, chilli soy and rice would be the STAPLE DINNER of my father’s family. This quick sauce is so TASTY AND VERSATILE, and can be used to flavour almost anything. Try it on the side of noodle soups, simple fried rice, claypot rice, as a dumpling or spring roll dipping sauce, on eggs, or ANYTHING ELSE YOU CAN THINK OF.

Ingredients

Quantity Ingredient
1 thumb-size piece of ginger
3 garlic cloves
2 large red chillies
1/2 tablespoon sugar
6 tablespoons dark soy sauce
2 tablespoons light soy sauce
1 tablespoon vegetable oil

Method

  1. Bash the piece of ginger with the side of your knife, then roughly chop. Bash the garlic, removing the skins, then roughly chop the garlic and red chillies.
  2. Mix the sugar, dark soy sauce and light soy sauce together in a small bowl or ramekin.
  3. Heat the vegetable oil on a high heat in a wok, then add the ginger, garlic and chilli. Stir-fry for up to 30 seconds, until fragrant and softened, then immediately pour the soy sauce and sugar mix into the wok. Bring to the boil, then turn off the heat straight away. Pour the chilli soy into a ramekin or dipping sauce bowl, ready to serve with whatever else you are making.
  4. Best to keep in the fridge once cool, and to consume within 2–3 days of making.
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