Hot-Sour Slurry Base

Name: Hot-Sour Slurry Base
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¾ cups (400 ml)
Cuisine: Asian
Ingredients: 1¾ cups (400 ml) Chicken Stock; about ¼ cup (30 g) Cornstarch

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

CONDIMENT · HOT & SOUR SOUP BASE

In the published recipe, this is the condiment for The Paper 淘最厨房. The same recipe pairs it with Hot-Sour Finish Seasoning, the finishing seasoning.

Hu Zhuyong's thickened stock for hot-sour soup.

On the jar

HOT-SOUR

Method: stove
Yield: about 1¾ cups
Ingredients: 2

Stove sauce. Cook from the recipe

Ratio

Chicken Stock 400 ml

Ingredients

Chicken Stock1¾ cups (400 ml)
Cornstarchabout ¼ cup (30 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Hot-Sour Slurry Base wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

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Provenance

Hu Zhuyong (胡助勇). Shanghai / Jiangnan. Cited awards include: Michelin 1* (Mi Shanghai / 迷·上海, Shanghai — multi-year).

Originally published as Hot-Sour Slurry Base (淀粉芡 + stock).

Adapted from a Hu Zhuyong (胡助勇) recipe (Hu Zhuyong / Mi Shanghai (The Paper 淘最厨房)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Hu Zhuyong / Mi Shanghai (The Paper 淘最厨房) (published as “Hot-Sour Slurry Base (淀粉芡 + stock)”). Full citation lives in Provenance.

Companion jar