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 ...

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 ...

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 ...

From Korea's doenjang and gochujang to Hong Kong's XO sauce and East Asia's fish sauce, Asian cuisines provide hundreds of ways to flavour and season dishes. Across Asia, myriad sauces add layers ...

“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 ...

Compared with millennia-old concoctions such as soy sauce and doubanjiang, XO sauce is quite a recent addition to the Chinese food canon. Developed in the high-end restaurants of 1980s Hong Kong ...

Add the prawns and spring onions and cook until the prawns are pink. Stir in the XO sauce. Add the cooked rice and soy sauce and stir-fry for 3 minutes until mixed together. Keep warm. To poach ...

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 ...