From Korea's doenjang and gochujang to Hong Kong's XO sauce and East Asia's fish sauce, Asian cuisines provide hundreds of ...

XO sauce is served as a condiment at high-end Chinese restaurants in Hong Kong. Despite its name, it has nothing to do with XO cognac - it's called that because the name evokes a sense of luxury ...

It seems an unlikely condiment to come across in one of celebrity chef BjOrn Frantzen's outposts, but as it turns out, XO sauce - a Cantonese pantry essential - first popped up at the three ...

Ingredients 4 dried shitake mushrooms - soaked in hot water 4 chicken thighs, cut into roughly 1” pieces 2 mL (½ tsp) XO ...

Cook the rice in the rice cooker. Put the XO sauce in a fine sieve placed over a bowl and drain off as much oil as possible (reserve the oil; it can be used to stir-fry vegetables). Mince the ...

“But of course, add it if you wish.” Start this recipe a day ahead to soak the shrimp and scallop for the XO sauce. XO sauce makes more than you need, but will keep refrigerated for a month. 1.For XO ...

But really, what is XO sauce? It is a coarse, oily chilli sauce, enriched and textured by shredded dried seafood. Dried scallops are the constant in Cantonese recipes for Chinese XO sauce, and often ...