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. Postmedia is committed to maintaining a lively but civil forum for discussion and encourage all readers to share their views on our articles. This dried seafood-based sauce resembles the Fujianese shacha sauce. This website uses cookies to personalize your content (including ads), and allows us to analyze our traffic. We apologize, but this video has failed to load. Refrigerated, the XO sauce will keep up to 1 month. XO Sauce … Use a tablespoon or so to top roasted vegetables, grilled meats, cooked noodles, … If you don't see it please check your junk folder. Read more about cookies here. Let sit at room temperature for 10 minutes. Add the shallot mixture, and stir-fry until the mixture is very fragrant and beginning to crisp, 4 to 5 minutes. Featured in: Reproduced by arrangement with the Publisher. 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. (This may take a few minutes.) 1 thick rasher (about 70g) smoked bacon, cut into thin strips. Add the chicken to the pan and stir-fry for about 2 minutes, until there is no pink visible. Add the peanut oil and swirl to coat the bottom. Transfer the scallops to a medium bowl, and save about 1/2 cup of the liquid remaining in the pot. Special Holiday Offers for Online Subscriptions! It uses dried seafood such as scallops and shrimp, along with dried ham. 【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. 1 tbsp light soy sauce. Add the marinated chicken and stir-fry just until no longer pink on the outside, about 2 minutes. In a small bowl, mix together the XO sauce, soy sauce, hoisin sauce, sesame oil and chili flakes. This is full of umami, garlicky flavor, slightly spicy, smells amazing as well. When it is very hot, add the oil, and swirl to coat the surface of the wok or skillet. XO Sauce Cashew Chicken from Red Hot Kitchen. 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. It’s a shorthand for high-quality, prestige, and luxury, such as all good high-quality seafood. By the end of the decade, XO sauce was on menus all over Hong Kong and eventually the world. The next issue of Posted Newsletter will soon be in your inbox. In a small bowl, stir together the rice wine and cornstarch until the cornstarch is fully dissolved. Add the XO sauce mixture and stir to coat the chicken. 8 cloves garlic , minced. NYT Cooking is a subscription service of The New York Times. This advertisement has not loaded yet, but your article continues below. Adding a dollop of XO sauce is a quick and easy way to greatly enhance a standard weeknight stir-fry. We have enabled email notifications—you will now receive an email if you receive a reply to your comment, there is an update to a comment thread you follow or if a user you follow comments. 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. For the seasoning sauce, combine the ingredients and set aside for later. Pour in 1 1 ⁄ 2 cups (350 ml) of chicken broth or stock along with 1 ⁄ 4 cup (59 ml) of oyster sauce and 2 tablespoons (30 ml) of soy sauce. 'Every single bite is an umami explosion,' says Diana Kuan. Scrape the chile-garlic paste into the bowl with the shredded scallops. Crispy pork and dried seafood are constants in XO sauce, along with aromatics like shallots, ginger, garlic, and chilies. The name XO reference high quality and luxury. 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. … Cook until the liquid is almost evaporated, about 1 minute. XO sauce is made from a melange of ingredients creating an umami-packed condiment that’s salty, sweet, and smoky. 3 long fresh red chillies. The information shown is Edamam’s estimate based on available ingredients and preparation. Comments may take up to an hour for moderation before appearing on the site. 肥丁手工坊 Beanpanda Cooking Diary 544,601 views 7:57 The name XO sauce comes from fine XO (extra old) cognac which is a popular western alcoholic beverage in Hong Kong. “The flavour elevates so much. Heat a large wok or skillet over medium-high. The term of XO often used in Hong Kong to indicate high quality and luxury. Published in the United States by Avery, an imprint of Penguin Random House LLC, New York. We ask you to keep your comments relevant and respectful. Starting the fire Place a large sheet of aluminum foil large enough to cover the entire base of the pit. Add the shredded scallop mixture and stir-fry for another 30 to 45 seconds, then add the reserved cooking water from the scallops. Once the water boils, cover the pot, and steam over medium heat until the scallops are soft, 20 minutes or so. XO sauce … Please try again. 6 garlic cloves, roughly chopped. Marinate the shrimp meat with salt and pepper. Food stylist: Maggie Ruggiero. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. It is made with dried seafood (scallops, primarily), aged dried ham, chilies, garlic and oil. The dish is one her favourite takeout recipes to make at home (Kuan included a recipe for the straight-up version in her first cookbook, The Chinese Takeout Cookbook, 2012) and although she had never found it lacking, she was pleasantly surprised when she started experimenting with the umami-loaded chili sauce. While that’s happening, prepare your shallots and garlic. Transfer to a plate and serve. Put ¼ teaspoon of the XO sauce on top of the shrimp and roll the chicken up and over the shrimp completely encasing it. XO sauce is a Cantonese condiment originating in Hong Kong in the 1980’s. In Hong Kong at the time, XO … 2 tsp dark soy sauce. https://www.nytimes.com/2019/04/17/magazine/xo-sauce-recipe.html Bobby Doherty for The New York Times. For this recipe we will be using XO Sauce to flavour a simple stir fried asparagus and chicken combination, then to ante up the flavour we will be using the smoked flavours of bacon. By continuing to use our site, you agree to our Terms of Service and Privacy Policy. Add the XO sauce mixture and stir to coat the chicken. Add the brown sugar, and stir-fry again until the mixture starts to caramelize, 30 to 45 seconds. 1 tbsp oyster sauce. Here, Diana Kuan uses it to transform a classic Chinese-American dish: Cashew chicken. STEP 2. Adapted from “Red Hot Kitchen” by Diana Kuan (Avery, 2019), 50 minutes, plus at least 1 hour chilling. Marinate the chicken with soy sauce in a bowl for 10 minutes. Add remaining 1/2 cup oil; reduce heat to low and simmer until oil is infused, about 30 minutes, stirring every 5 minutes. Transfer to a lidded glass container, and let cool. Working with one slice of chicken at a time, spoon some of the shrimp meat in the center of the chicken. Make an omelette by heating 1 tablespoon of the oil in a wok or frying pan over medium-high heat. 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