Invented at a Hong Kong hotel in the 1980s, XO is a mash-up of odd, expensive ingredients (dried scallops, Chinese ham), … Remove from heat and let cool before transferring to an airtight container. 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. This website uses cookies to personalize your content (including ads), and allows us to analyze our traffic. Featured in: Stir-fry for another 1 to 2 minutes 1 TBS of XO sauce 1 tsp of minced ginger, 1 tsp of minced garlic, 1 tsp of hot chili paste 2 cups of cooked white rice 1 tsp of sherry cooking wine, 1 1/2 tsp of fish sauce XO Sauce Cashew Chicken from Red Hot Kitchen. Transfer the scallops to a medium bowl, and save about 1/2 cup of the liquid remaining in the pot. Pulse until they have turned into fine threads. XO sauce, somewhat like Yoon himself, is a modern construct. What is XO Sauce? 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. XO sauce … Cook until the liquid is almost evaporated, about 1 minute. A Love Letter To Homemade Xo Sauce. This dried seafood-based sauce resembles the Fujianese shacha sauce. Marinate the shrimp meat with salt and pepper. Add the marinated chicken and stir-fry just until no longer pink on the outside, about 2 minutes. … In Red Hot Kitchen, Diana Kuan offers an education in Asian chili sauces including Indonesian sambal, Japanese yuzu kosho and Hong Kong’s XO sauce. The name XO sauce comes from fine XO (extra old) cognac which is a popular western alcoholic beverage in Hong Kong. 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. There was an error, please provide a valid email address. Mine derives from the teachings of Diana Kuan, who included a formidable XO in her 2019 cookbook, “Red Hot Kitchen.” —Sam Sifton. Set the XO sauce mixture aside. It uses dried seafood such as scallops and shrimp, along with dried ham. The XO Sauce. 6 Super Easy, Tasty and Healthy Popsicle Ice Cream Recipes How to Cook CHICKEN PIECES with BELL PEPPERS in XO SAUCE / Chinese Recipe / Chinese Food 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. 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 not a sauce in the strict sense but, rather, a condiment. XO sauce is popular in Hong Kong as well as the southern regions of China’s Mainland, like Guangdong. Transfer to a plate and serve. Comments may take up to an hour for moderation before appearing on the site. Add the chicken to the pan and stir-fry for about 2 minutes, until there is no pink visible. 1 tbsp light soy sauce. 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. Postmedia is committed to maintaining a lively but civil forum for discussion and encourage all readers to share their views on our articles. Then, stir in 2 tablespoons (24 g) of brown sugar … Working with one slice of chicken at a time, spoon some of the shrimp meat in the center of the chicken. 6 garlic cloves, roughly chopped. Unauthorized distribution, transmission or republication strictly prohibited. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. In a small bowl, mix together the XO sauce, soy sauce, hoisin sauce, sesame oil and chili flakes. XO Sauce … For the seasoning sauce, combine the ingredients and set aside for later. 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. 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. 肥丁手工坊 Beanpanda Cooking Diary 544,601 views 7:57 3 long fresh red chillies. 8 cloves garlic , minced. Please try again. Crispy pork and dried seafood are constants in XO sauce, along with aromatics like shallots, ginger, garlic, and chilies. XO sauce is a Cantonese condiment originating in Hong Kong in the 1980’s. (This may take a few minutes.) It is a delicious appetizer by itself as well as an excellent addition to all dishes. Read more about cookies here. Cook this: XO sauce cashew chicken from Red Hot Kitchen. Starting the fire Place a large sheet of aluminum foil large enough to cover the entire base of the pit. STEP 1. 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. We ask you to keep your comments relevant and respectful. The information shown is Edamam’s estimate based on available ingredients and preparation. Scrape the chile-garlic paste into the bowl with the shredded scallops. Special Holiday Offers for Online Subscriptions! This advertisement has not loaded yet, but your article continues below. Add the XO sauce mixture and stir to coat the chicken. Scrape the shredded scallops back into the bowl. I highly recommend using a food processor … Serves: 4 as part of a multicourse meal, or 2 as a main dish. How to Cook With XO Sauce . We encountered an issue signing you up. Trending. 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. Get recipes, tips and NYT special offers delivered straight to your inbox. Instructions. Add the shallot mixture, and stir-fry until the mixture is very fragrant and beginning to crisp, 4 to 5 minutes. Copyright © 2019 Diana Kuan. 【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 cup vegetable oil. NYT Cooking is a subscription service of The New York Times. 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 To try another recipe from the book, check out: Traditional XO sauce and enoki mushrooms with XO garlic sauce. In Hong Kong at the time, XO … 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. The next issue of Posted Newsletter will soon be in your inbox. We apologize, but this video has failed to load. https://www.mywoklife.com/2009/12/chicken-and-aparagus-with-xo-sauce.html Place the shallots, dried shrimp and bacon in the food processor, and pulse until minced. 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. Drain scallops of remaining liquid and transfer them to the bowl of a food processor. All rights reserved. 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. 1/4 cup Shaoxing wine. Place the scallops in a steamer insert, and fit the insert into a small pot with about an inch of water … The term of XO often used in Hong Kong to indicate high quality and luxury. Food stylist: Maggie Ruggiero. STEP 2. 'Every single bite is an umami explosion,' says Diana Kuan. The name itself comes from fine XO (extra-old) cognac. Refrigerated, the XO sauce will keep up to 1 month. Here, Diana Kuan uses it to transform a classic Chinese-American dish: Cashew chicken. Excerpted from Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make With Them by Diana Kuan. 2 tsp dark soy sauce. Prop stylist: Noemi Bonazzi. It was developed in the 1980s in Hong Kong as a spicy seafood sauce. 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. Add the shredded scallop mixture and stir-fry for another 30 to 45 seconds, then add the reserved cooking water from the scallops. © 2021 National Post, a division of Postmedia Network Inc. All rights reserved. It is made with dried seafood (scallops, primarily), aged dried ham, chilies, garlic and oil. By continuing to use our site, you agree to our Terms of Service and Privacy Policy. Let sit at room temperature for 10 minutes. 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