From Clare Smyth's kitchen · Core by Clare Smyth, London
stove · hot sauce
★★★ KITCHENCoralstreet Ginger-Soy
From a three-star kitchen
Ratio
CHICKEN STOCK 80SOY SAUCE 240RICE VIN 180
Ingredients
- CHICKEN STOCK80 ml
- SOY SAUCE240 ml
- RICE VIN180 ml
- GINGER80 g
- SCALLION60 g
- PEANUTS120 g
- CILANTRO40 g
- CHILE60 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Northern Irish chef of Michelin three-star Core by Clare Smyth in London. Formerly Restaurant Gordon Ramsay’s first female head chef; modern British cooking with French technique.
Originally published as Charred Chilli Soy-Ginger Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
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 Clare Smyth Home Comforts (World's 50 Best / Food & Travel) (published as “Charred Chilli Soy-Ginger Sauce”). Full citation lives in Provenance.