stove · pan sauce
★ STARRED KITCHENPrep 10 minCook 15 minSlatewharf Hot-Sour Slurry Base
Independent adaptation of a publicly published Hu Zhuyong recipe. Not affiliated with, sponsored by, or endorsed by Hu Zhuyong.
From a starred kitchen.
Ratio
Ingredients
- Chicken Stock — 400 ml chicken stock
- Cornstarch — 30 g water-starch slurry (1 勺)
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.
Companion jar
Slatewharf 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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).
More from this kitchenFAQ
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?
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 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.