half a cup
By Jill Dupleix
Dark soy is an aged soy that is actually lighter in salt than light soy sauce. The use of ‘cooked’ oil has long been a kitchen secret of Cantonese sauces.
Heat oil until it starts to smoke. Remove from heat and allow to cool. Mix cooked oil with dark and light soy, ginger and chilli. Serve in small dipping bowls.