We encountered an issue signing you up. Considering its unique and profound flavor, XO sauce will bring any dish to a whole new level. Subscribe now for full access. Adding a dollop of XO sauce is a quick and easy way to greatly enhance a standard weeknight stir-fry. Marinate the chicken with soy sauce in a bowl for 10 minutes. Transfer the scallops to a medium bowl, and save about 1/2 cup of the liquid remaining in the pot. Add the XO sauce mixture and stir to coat the chicken. Stir-fry for another 30 seconds and stir in the XO sauce. 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 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 … 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. Mine derives from the teachings of Diana Kuan, who included a formidable XO in her 2019 cookbook, “Red Hot Kitchen.” —Sam Sifton. It provides a boost of flavor to stir-fries and is well suited to noodle and rice dishes with seafood, fish, or tofu. While that’s happening, prepare your shallots and garlic. “The flavour elevates so much. Comments may take up to an hour for moderation before appearing on the site. Please try again. 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. In Hong Kong at the time, XO … 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 … By continuing to use our site, you agree to our Terms of Service and Privacy Policy. Let sit at room temperature for 10 minutes. "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. 3 long fresh red chillies. Add the peanut oil and swirl to coat the bottom. XO Sauce … This advertisement has not loaded yet, but your article continues below. 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. 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. 8 cloves garlic , minced. Read more about cookies here. For the seasoning sauce, combine the ingredients and set aside for later. If you don't see it please check your junk folder. It is made with dried seafood (scallops, primarily), aged dried ham, chilies, garlic and oil. The next issue of Posted Newsletter will soon be in your inbox. This website uses cookies to personalize your content (including ads), and allows us to analyze our traffic. Place the dried chiles, fresh chiles and garlic in the food processor, and pulse until the mixture forms a paste that sticks to the sides of the work bowl, scraping down the sides as needed. Working with one slice of chicken at a time, spoon some of the shrimp meat in the center of the chicken. Trending. The information shown is Edamam’s estimate based on available ingredients and preparation. Drain scallops of remaining liquid and transfer them to the bowl of a food processor. NYT Cooking is a subscription service of The New York Times. In case you’ve never experienced dried seafood before, the flavors are heightened. 6 small Asian red shallots, roughly chopped. Over the next two days, we’ll feature another recipe from the book and an interview with its author. Set the XO sauce mixture aside. A Love Letter To Homemade Xo Sauce. XO sauce is a Cantonese condiment originating in Hong Kong in the 1980’s. Then, stir in 2 tablespoons (24 g) of brown sugar … 肥丁手工坊 Beanpanda Cooking Diary 544,601 views 7:57 We apologize, but this video has failed to load. Bring the water to a boil over high heat. This is full of umami, garlicky flavor, slightly spicy, smells amazing as well. Pulse scallops … 2 tsp dark soy sauce. Add the brown sugar, and stir-fry again until the mixture starts to caramelize, 30 to 45 seconds. No question, this sauce is a splurge on quality ingredients, and its glossy flavor can really transform a dish. Published in the United States by Avery, an imprint of Penguin Random House LLC, New York. https://www.mywoklife.com/2009/12/chicken-and-aparagus-with-xo-sauce.html Bobby Doherty for The New York Times. All rights reserved. Add the shredded scallop mixture and stir-fry for another 30 to 45 seconds, then add the reserved cooking water from the scallops. Instructions. By the end of the decade, XO sauce was on menus all over Hong Kong and eventually the world. Place the shallots, dried shrimp and bacon in the food processor, and pulse until minced. What is XO sauce. XO sauce is made from a melange of ingredients creating an umami-packed condiment that’s salty, sweet, and smoky. 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. 1 tbsp light soy sauce. What is XO 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. We ask you to keep your comments relevant and respectful. Put ¼ teaspoon of the XO sauce on top of the shrimp and roll the chicken up and over the shrimp completely encasing it. Scrape the chile-garlic paste into the bowl with the shredded scallops. 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 When it is very hot, add the oil, and swirl to coat the surface of the wok or skillet. 1 thick rasher (about 70g) smoked bacon, cut into thin strips. Add the shallot mixture, and stir-fry until the mixture is very fragrant and beginning to crisp, 4 to 5 minutes. Cook this: XO sauce cashew chicken from Red Hot Kitchen. The name XO sauce comes from fine XO (extra old) cognac which is a popular western alcoholic beverage in Hong Kong. Cook until the liquid is almost evaporated, about 1 minute. … Add the marinated chicken and stir-fry just until no longer pink on the outside, about 2 minutes. Unauthorized distribution, transmission or republication strictly prohibited. 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. Once mixture has cooled, cover, and refrigerate. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. XO Sauce Cashew Chicken from Red Hot Kitchen. Pulse until they have turned into fine threads. Food stylist: Maggie Ruggiero. XO Sauce is not a sauce in the strict sense but, rather, a condiment. The XO Sauce. It should be used sparingly, as a little goes a long way. Visit our Community Guidelines for more information and details on how to adjust your email settings. It was developed in the 1980s in Hong Kong as a spicy seafood sauce. How to Cook With XO Sauce . 1 cup vegetable oil. Place the chicken in a large bowl, pour the marinade over the chicken and stir until the chicken is evenly covered. 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. Make an omelette by heating 1 tablespoon of the oil in a wok or frying pan over medium-high heat. XO sauce … 1 tbsp oyster sauce. Prop stylist: Noemi Bonazzi. 'Every single bite is an umami explosion,' says Diana Kuan. 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. Transfer to a lidded glass container, and let cool. In a small bowl, mix together the XO sauce, soy sauce, hoisin sauce, sesame oil and chili flakes. I highly recommend using a food processor … The name XO reference high quality and luxury. 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. It’s a shorthand for high-quality, prestige, and luxury, such as all good high-quality seafood. Reproduced by arrangement with the Publisher. In a small bowl, stir together the rice wine and cornstarch until the cornstarch is fully dissolved. When the scallops are cool to the touch, break them up with your fingers, and transfer to a food processor. Refrigerated, the XO sauce will keep up to 1 month. XO sauce, somewhat like Yoon himself, is a modern construct. STEP 1. Copyright © 2019 Diana Kuan. 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. 6 garlic cloves, roughly chopped. Excerpted from Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make With Them by Diana Kuan. Adapted from “Red Hot Kitchen” by Diana Kuan (Avery, 2019), 50 minutes, plus at least 1 hour chilling. Add the XO sauce mixture and stir to coat the chicken. Add remaining 1/2 cup oil; reduce heat to low and simmer until oil is infused, about 30 minutes, stirring every 5 minutes. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Invented at a Hong Kong hotel in the 1980s, XO is a mash-up of odd, expensive ingredients (dried scallops, Chinese ham), … Scrape the shredded scallops back into the bowl. 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. https://www.nytimes.com/2019/04/17/magazine/xo-sauce-recipe.html It should not be considered a substitute for a professional nutritionist’s advice. Remove from heat and let cool before transferring to an airtight container. 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. Marinate the shrimp meat with salt and pepper. It uses dried seafood such as scallops and shrimp, along with dried ham. 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. 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. Serves: 4 as part of a multicourse meal, or 2 as a main dish. Heat a large wok or skillet over medium-high. To try another recipe from the book, check out: Traditional XO sauce and enoki mushrooms with XO garlic sauce. The term of XO often used in Hong Kong to indicate high quality and luxury. XO sauce is popular in Hong Kong as well as the southern regions of China’s Mainland, like Guangdong. 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. 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. Use a tablespoon or so to top roasted vegetables, grilled meats, cooked noodles, … More a relish than a sauce, it was named after XO cognac, though it doesn’t contain any. Featured in: Add the onion, bell pepper, and garlic and stir-fry until fragrant and the onion starts to become translucent, 2 to 3 minutes. 365 Bloor Street East, Toronto, Ontario, M4W 3L4. Ingredients. Recipes for XO vary wildly, save for those scallops and shrimp. 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. Add the chicken to the pan and stir-fry for about 2 minutes, until there is no pink visible. 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. The combination of chili, garlic, Jinhua ham, dried scallops, and shrimps is cooked until jam-like sauce results. STEP 2. 【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. Add the eggs and use a spatula to stir the eggs around until almost set. The name itself comes from fine XO (extra-old) cognac. 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 Stir-fry for another 1 to 2 minutes It is a delicious appetizer by itself as well as an excellent addition to all dishes. Special Holiday Offers for Online Subscriptions! 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. Once the water boils, cover the pot, and steam over medium heat until the scallops are soft, 20 minutes or so. Here, Diana Kuan uses it to transform a classic Chinese-American dish: Cashew chicken. Crispy pork and dried seafood are constants in XO sauce, along with aromatics like shallots, ginger, garlic, and chilies. (This may take a few minutes.) Get recipes, tips and NYT special offers delivered straight to your inbox. There was an error, please provide a valid email address. 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. 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. … Transfer to a plate and serve. Starting the fire Place a large sheet of aluminum foil large enough to cover the entire base of the pit. © 2021 National Post, a division of Postmedia Network Inc. All rights reserved. Our cookbook of the week is Red Hot Kitchen by Brooklyn-based writer and photographer Diana Kuan. Flavor, slightly spicy, smells amazing as well and set aside for later to maintaining a lively civil... Nyt special offers delivered straight to your inbox serves: 4 as part of a food processor and. Shacha sauce though it doesn ’ t contain any our Terms of Service and Privacy Policy Fujianese shacha.... 1 month should be used sparingly, as a little goes a way... Kong and eventually the world mix together the rice wine and cornstarch until liquid. 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