Bring the water to a boil over high heat. To try another recipe from the book, check out: Traditional XO sauce and enoki mushrooms with XO garlic sauce. There was an error, please provide a valid email address. Special Holiday Offers for Online Subscriptions! The combination of chili, garlic, Jinhua ham, dried scallops, and shrimps is cooked until jam-like sauce results. 20-25 asparagus spears, cut in half 250g chicken thighs, cubed 6 pcs bacon, chopped 1 tsp ginger, minced 2 cloves garlic, minced 3 tbsp XO sauce We encountered an issue signing you up. Add the green parts of the spring onions, the baby corn and the peas to the wok, stir-fry for about 30 seconds and throw in the Chinese wine and soy sauce. Sign up to receive the daily top stories from the National Post, a division of Postmedia Network Inc. A welcome email is on its way. XO sauce, somewhat like Yoon himself, is a modern construct. 1/2 cup + 2 tablespoons Shaoxing wine (or dry sherry) 1.5 oz (42 g) dry cured ham , minced (Jinhua or Yunnan style if possible, or prosciutto) (*Footnote 1) 2 large shallots , minced. The ‘XO’ comes from the same denotation assigned to cognac, “extra old”, even though this sauce doesn’t use cognac in the creation of it. Our cookbook of the week is Red Hot Kitchen by Brooklyn-based writer and photographer Diana Kuan. The chicken normally absorbs the sauce and it’s delicious but the cashews don’t absorb the sauce very well in the regular version,” says Kuan. Bobby Doherty for The New York Times. Adapted from “Red Hot Kitchen” by Diana Kuan (Avery, 2019), 50 minutes, plus at least 1 hour chilling. 1 tbsp light soy sauce. Add the marinated chicken and stir-fry just until no longer pink on the outside, about 2 minutes. XO sauce is a Cantonese condiment originating in Hong Kong in the 1980’s. When it is very hot, add the oil, and swirl to coat the surface of the wok or skillet. Invented at a Hong Kong hotel in the 1980s, XO is a mash-up of odd, expensive ingredients (dried scallops, Chinese ham), … Heat a large wok or skillet over medium-high. XO sauce is made from a melange of ingredients creating an umami-packed condiment that’s salty, sweet, and smoky. STEP 2. 2 tsp dark soy sauce. 'Every single bite is an umami explosion,' says Diana Kuan. STEP 1. Reproduced by arrangement with the Publisher. 【Eng Sub】自製 XO 醬 好香﹗無所不能萬用醬 低溫慢煮不上火 Homemade XO Sauce Recipe - Duration: 7:57. The stuff was a hit: dried scallops and dried shrimp, a ton of chiles, a faint pork-smokiness and a whisper of allium, expensive to make and worth it for the flavor-enhancing pop. Place the chicken in a large bowl, pour the marinade over the chicken and stir until the chicken is evenly covered. It should not be considered a substitute for a professional nutritionist’s advice. XO Sauce Lee Kum Kee XO Sauce is an all purpose gourmet condiment made from ingredients such as dried scallops, dried shrimp, chili peppers and spices. Ingredients. Add the chicken to the pan and stir-fry for about 2 minutes, until there is no pink visible. Place the scallops in a steamer insert, and fit the insert into a small pot with about an inch of water beneath the bottom of the insert. In Hong Kong at the time, XO … Once mixture has cooled, cover, and refrigerate. Add the eggs and use a spatula to stir the eggs around until almost set. Transfer the scallops to a medium bowl, and save about 1/2 cup of the liquid remaining in the pot. (This may take a few minutes.) Stir-fry for another 1 to 2 minutes to allow the chicken to cook through (if you’re unsure, cut a piece open to check for doneness), then stir in the cashews. XO Sauce makes about two cups 2 ounces (about 1/2 cup) dried scallops 2 ounces (about 3/4 cup) dried shrimp 1/2 cup peeled garlic cloves 1/2 cup sliced peeled fresh ginger 1 cup chopped country ham, ham scraps or chopped Chinese sausage 1/2 cup grapeseed or … The name XO sauce comes from fine XO (extra old) cognac which is a popular western alcoholic beverage in Hong Kong. Refrigerated, the XO sauce will keep up to 1 month. Use a tablespoon or so to top roasted vegetables, grilled meats, cooked noodles, … Once the water boils, cover the pot, and steam over medium heat until the scallops are soft, 20 minutes or so. This is full of umami, garlicky flavor, slightly spicy, smells amazing as well. Add the brown sugar, and stir-fry again until the mixture starts to caramelize, 30 to 45 seconds. The name itself comes from fine XO (extra-old) cognac. Please try again. Instructions. Place the shallots, dried shrimp and bacon in the food processor, and pulse until minced. Working with one slice of chicken at a time, spoon some of the shrimp meat in the center of the chicken. Published in the United States by Avery, an imprint of Penguin Random House LLC, New York. Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly-chopped dried seafood, including dried scallops (conpoy), fish, and shrimp, which are cooked with chili peppers, onions, and garlic. This dried seafood-based sauce resembles the Fujianese shacha sauce. For the seasoning sauce, combine the ingredients and set aside for later. With a few scoops of XO sauce in the mix, though, “every single bite is an umami explosion.”, 1 tbsp (15 mL) Chinese rice wine or dry sherry 1 tbsp (15 mL) cornstarch 1 lb (454 g) boneless, skinless chicken breast, cut into 1-inch (2.5-cm) cubes 3 tbsp (45 mL) XO sauce 2 tbsp (30 mL) soy sauce 1 tsp (5 mL) hoisin sauce 1 tsp (5 mL) sesame oil 1 tsp (5 mL) crushed red chili flakes 2 tbsp (30 mL) peanut oil or vegetable oil 1 medium yellow onion, diced 1 red bell pepper, diced 2 cloves garlic, finely chopped 1/2 cup (125 mL) unsalted roasted cashews. What is XO Sauce? Cook until the liquid is almost evaporated, about 1 minute. Remove from heat and let cool before transferring to an airtight container. Subscribe now for full access. … Add the peanut oil and swirl to coat the bottom. tap here to see other videos from our team, Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make With Them. I highly recommend using a food processor … Stir-fry for another 30 seconds and stir in the XO sauce. After these ingredients are fried in hot oil, they get simmered with Chinese rice wine, soy sauce, chicken stock, brown sugar, and spices until the sauce reaches the consistency of marmalade. Add the shredded scallop mixture and stir-fry for another 30 to 45 seconds, then add the reserved cooking water from the scallops. It is a delicious appetizer by itself as well as an excellent addition to all dishes. No question, this sauce is a splurge on quality ingredients, and its glossy flavor can really transform a dish. Copyright © 2019 Diana Kuan. Spring Moon, the Chinese restaurant of the Peninsula Hong Kong hotel, is often credited with the invention of XO sauce, although some claim it came from other nearby restaurants in the Tsim Sha Tsui area of Kowloon. Excerpted from Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make With Them by Diana Kuan. Add the shallot mixture, and stir-fry until the mixture is very fragrant and beginning to crisp, 4 to 5 minutes. 1 cup vegetable oil. Add remaining 1/2 cup oil; reduce heat to low and simmer until oil is infused, about 30 minutes, stirring every 5 minutes. Opt out or, ounces dried scallops (ideally dinner-size), dried red chiles, like Japones, Tien Tsin or cayenne, tough stems removed, roughly chopped, small jalapeño or Fresno chiles, roughly chopped, garlic cloves, peeled and roughly chopped, tablespoons neutral oil, such as vegetable or canola. Over the next two days, we’ll feature another recipe from the book and an interview with its author. More a relish than a sauce, it was named after XO cognac, though it doesn’t contain any. Adding a dollop of XO sauce is a quick and easy way to greatly enhance a standard weeknight stir-fry. "XO sauce—a high-end condiment whose heyday in China was in the 1980s—was popularized for the home cook in Momofuku by David Chang. 1 tbsp oyster sauce. Add the onion, bell pepper, and garlic and stir-fry until fragrant and the onion starts to become translucent, 2 to 3 minutes. In Hong Kong in the 1980s, when expensive Cognac was all the rage, legend has it that some smart cook at the Spring Moon restaurant in the Peninsula Hotel on Kowloon got it into his head to name the funky new condiment he’d come up with after the status mark on the bottle of Remy Martin at the bar: “XO,” extra old, rare, very expensive. 6 small Asian red shallots, roughly chopped. Marinate the shrimp meat with salt and pepper. Transfer to a plate and serve. All rights reserved. 365 Bloor Street East, Toronto, Ontario, M4W 3L4. By continuing to use our site, you agree to our Terms of Service and Privacy Policy. It’s a shorthand for high-quality, prestige, and luxury, such as all good high-quality seafood. XO sauce … The information shown is Edamam’s estimate based on available ingredients and preparation. 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