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Soy chili glaze being drizzled onto a cooked pizza covered in Brussels sprouts, lap cheong, fresh mozzarella, garlic and parmesan cheese
Soy chili glaze being drizzled onto a cooked pizza covered in Brussels sprouts, lap cheong, fresh mozzarella, garlic and parmesan cheese

Paulie Gee’s Logan Square Soy Chili Glaze

By Arthur Bovino
By Arthur Bovino

At turns sweet and savoury with a little kick of heat, this soy chilli glaze is a finishing touch for the Chinese New Year Pizza (also known as Lunar New Year, which is celebrated among East and Southeast Asian cultures) featuring lap cheong (Chinese sausage) and Brussels sprouts. Chicago restaurateur...

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Method

Note

If not using immediately and storing in the fridge, bring the glaze back up to room temperature before using for easier drizzling. Pop it in the microwave for 30 seconds or warm it in a small pot filled with an inch of water brought to a bubble on the hob over medium heat.

  1. In a saucepan over medium heat, add the soy sauce, rice wine vinegar, brown sugar, and vegetable oil, then stir until the sugar dissolves.

  2. Add the ginger, garlic and crushed red pepper. Cook over medium heat for 3 minutes to let the flavours meld, stirring occasionally.

  3. Cook and continue stirring until syrupy, about 5 minutes. Let cool.

  4. Transfer to a squeeze bottle for easy garnish application, or use a teaspoon or fork to drizzle it over your pizza. 

    Note: This glaze will last up to a week in the fridge.

Arthur Bovino

Arthur Bovino is Ooni’s Head of Pizza Content.

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