From Brandon Jew's kitchen · Mister Jiu's, San Francisco
shake · vinaigrette
★ STARRED KITCHENChili Crisp Vinaigrette
From an award-winning kitchen
Ratio
CHILI OIL 45RICE VIN 30SOY SAUCE 15HONEY 5SESAME OIL 5
Ingredients
- CHILI OIL45 ml
- RICE VIN30 ml
- SOY SAUCE15 ml
- HONEY5 ml
- GARLIC5 g
- SESAME OIL5 ml
Method
- Pour to the lines in order (bottom → top): CHILI OIL, RICE VIN, SOY SAUCE, HONEY, SESAME OIL.
- Add finishing notes: GARLIC.
- Cap the jar and shake until emulsified.
Provenance
Chinese-American / Cantonese diaspora chef of Michelin-starred Mister Jiu's in San Francisco; James Beard Best Chef: California 2022. Chinatown fine dining with California produce.
Originally published as Chili Crisp Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Mister Jiu’s pantry / Bay Area reprints (published as “Chili Crisp Vinaigrette”). Full citation lives in Provenance.