Chilli and Garlic Sauce

Whisk the soy sauce, stock, rice vinegar, sugar and cornflour slurry together in a jug until smooth.

Warm the sesame oil in a small saucepan over a medium heat. Add the garlic, ginger and sliced chilli, then cook for 30 seconds until fragrant.

Pour in the soy mixture and bring it to a gentle simmer, stirring constantly. Cook for 2–3 minutes until the sauce is glossy and thick enough to coat a spoon.

Taste and adjust with a little more vinegar or chilli if needed, then use hot or cool and refrigerate for up to 3 days.