PANTRYFLEX

shake · spice rub

★ STARRED KITCHENPrep 5 min

Fernfield Clam-Stock Soy Seasoning

Independent adaptation of a publicly published Danny Yip recipe. Not affiliated with, sponsored by, or endorsed by Danny Yip.

From a starred kitchen.

Ratio

Ratio by volume: Fish Stock 120 ml, Sea Salt 3 ml, Light Soy 5 ml
Fish Stock 120 mlSea Salt 3 mlLight Soy 5 ml

Ingredients

  • Fish Stock — 120 ml clam stock (or unsalted chicken stock)
  • Sea Salt — ½ tsp fine sea salt (2.5 ml)
  • Sugar — 5 g granulated sugar
  • Light Soy — 5 ml light soy

Method

  1. Pour to the lines in order (bottom → top): Fish Stock, Sea Salt, Light Soy.
  2. Add finishing notes: Sea Salt, Sugar.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

4 kitchens · 3 stars · 1 national award

Put it on a jar Build it as a gift ▸

First run is small.

Leave an email and we’ll hold a jar with this recipe on it.

Provenance

Danny Yip. Cantonese. Cited awards include: Michelin 1* (The Chairman, Hong Kong).

Originally published as Clam-Stock Soy Seasoning.

Adapted from a Danny Yip recipe (Danny Yip / The Chairman kitchen / SCMP Cooking).

More from this kitchen

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Danny Yip / The Chairman kitchen / SCMP Cooking (published as “Clam-Stock Soy Seasoning”). Full citation lives in Provenance.

Add to a jar