We wanted to liven up this dry “sauce” and make it workable with one of our favorite foods, chicken wings. XO sauce, somewhat like Yoon himself, is a modern construct. The Blind Pig Kitchen + Bar. Noodles with XO, sprouts and peanuts. XO sauce can be used as a table condiment or in cooking to enhance the flavour of fish, meats, vegetables, and otherwise bland foods such as tofu or noodles. Les ingrédients typiques de la sauce XO sont le conpoy, le piment rouge, le jambon de Jinhua, les crevettes séchées, l'ail et de l'huile de colza[4]. Mine derives from the teachings of Diana Kuan, who included a formidable XO in her 2019 cookbook, “Red Hot Kitchen.” —Sam Sifton. Can be used immediately once ready or stored in a container and refrigerated for a month or more. Step 2. D'autres recettes utilisent également du poisson salé et de l'oignon[5]. (A 7.8-ounce jar of Lee Kum Kee's XO sauce is $32.95 on Amazon.com.) 5 ways with XO sauce 1. XO Sauce Noodles This is the XO Sauce version of Zha Jiang Miang (Chinese fried meat sauce noodles). XO sauce is a very delicious sauce that was originally invented here in Hong Kong in the early 80’s. What Is Hoisin Sauce? Use a tablespoon or so to top roasted vegetables, grilled meats, cooked noodles, fried rice, steamed fish, and pork ribs. How to Cook With XO Sauce . XO sauce is a spicy seafood sauce from Hong Kong[1] with an umami flavor. Le nom de la sauce XO provient du cognac XO (extra-vieux), alcool occidental populaire et renommé à Hong Kong. Step 4 . The depth of flavor comes from the chiles, garlic, vinegar and herbs that are signature to this version. Or hunt down the ingredients to make your own. XO Telescope, and its exo-planet survey; Turner syndrome, a genetic condition in which one of the sex chromosomes is absent; Xanthine oxidase, an enzyme that catalyzes the oxidation of hypoxanthine to xanthine; Electronics and computing. XO sauce is a spicy seafood sauce from Hong Kong with an umami flavor. At home you can use commercially produced XO sauce. Elle se rapproche de la sauce shacha du Fujian. XO sauce is a pretty recent invention; it was created in Hong Kong in the 1980s. For context, high-quality dried scallops can easily cost over $100 a pound. XO sauce is popular in Hong Kong as well as the southern regions of China’s Mainland, like Guangdong. La sauce XO est utilisée comme condiment de plusieurs plats, ou utilisée en cuisine comme exhausteur de goût de certains poissons, viandes, légumes, tofu ou nouilles. Add the dressed Chinese broccoli and the gooey egg. ", https://en.wikipedia.org/w/index.php?title=XO_sauce&oldid=995730984, Articles containing Chinese-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 22 December 2020, at 16:09. XO sauce is a luxurious condiment—named after XO cognac, even though there is no French booze in it—created in Hong Kong, that's become increasingly popular in American restaurant kitchens over the past decade. XO Sauce is a seafood sauce popular in Cantonese cuisine, and it is a sauce I recently started to use and really like. Recipes for XO vary wildly, save for those scallops and shrimp. STEP 2. “The umami, subtle heat and fat from the oil make this dish stand out,” says Pfleider. (p.s. When to use which soy sauce. XO Sauce - What do I do with it? After finishing this, the wok will have flavourful remains of the XO sauce. Blanch the broccoli in boiling water. “Most restaurants use more or less the same ingredients when making XO sauce – chillies, dried scallops, dried shrimps and spices,” says chef Leung. Making it myself isn't really an option. Featured in: A Love Letter To Homemade Xo Sauce. For the most part, XO sauce remained in close proximity to rice and chopsticks. Step 1. On one of our many Asian Market adventures, we purchased some XO Sauce. This dried seafood-based sauce resembles the Fujianese shacha sauce. [2] It is commonly used in southern Chinese regions such as Guangdong. XO sauce, a spicy seafood sauce; Science and technology. It uses dried seafood such as scallops and shrimp, along with dried ham. La sauce XO est une sauce épicée aux fruits de mer originaire de Hong Kong [1]. I had no idea what to do with it! Remove it and let it cool in ice water, then dry it for use. Chicken Wings in XO Caramel. Add the chicken pieces and seal until lightly browned on the outside and just cooked. Add your crispy fried flat mushrooms and serve. Make an omelette by heating 1 tablespoon of the oil in a wok or frying pan over medium-high heat. XO is a cognac designation, which means it's been aged for six years. It is commonly used in southern Chinese regions such as Guangdong. For the seasoning sauce, combine the ingredients and set aside for later. Originating in Hong Kong, this Italian take uses Mediterranean-inspired ingredients like anchovy paste, garlic paste and prosciutto ham to pack a savory punch in everything from pasta to meat dishes. Dried scallops are prized in Cantonese cooking and are used in many soups and braises, especially at banquet dinners. Pretty much every restaurant or XO sauce maker in Hong Kong has their own recipe, but most of them include dried scallops, dried shrimp, and Jinhua ham. Frankly, it’s so good, that we’ve found anecdotally from friends and family that it’s really best eaten simply with a clean medium like a good bowl of noodles. Its ingredient list includes a number of pricey items, the heavy hitters being dried seafood—primarily shrimp and scallops, and sometimes abalone— and aged Jinhua ham. Seasoning sauce: ¼ cup XO Sauce (try my homemade version here), plus extra to serve 2 tbsp soy sauce 1 tbsp Chinese Shaoxing cooking wine 1 tsp dark soy sauce Instructions. liu | Jul 30, 2006 04:52 AM 7. XO sauce is made of roughly chopped dried seafood, including scallops, dried fish and shrimp, and cooked with … Step 4. Anyways, after much searching I have failed to find any and even looking online has proven a little hopeless. Vous pouvez partager vos connaissances en l’améliorant (comment ?) I've never had XO, but the description of the dish sounded right up my alley. steamed rice, to serve * Jill Dupleix's XO sauce recipe * Neil Perry's XO sauce recipe. [6] Some other recipes also call for salted cured fish and diced onion.[7]. Heat half the oil in a wok over high heat until very hot. Considering its unique and profound flavor, XO sauce will bring any dish to a whole new level. Le terme XO est par ailleurs souvent employé à Hong Kong pour désigner quelque chose de qualité, de prestige et de luxe[3]. XO sauce is a condiment and great to add to noodles, stir fried with rice, stir fried vegetables or as a dipping sauce for dumplings, turnip cake, Chinese pancake and etc. https://fr.wikipedia.org/w/index.php?title=Sauce_XO&oldid=177802772, Portail:Alimentation et gastronomie/Articles liés, Portail:République populaire de Chine/Articles liés, licence Creative Commons attribution, partage dans les mêmes conditions, comment citer les auteurs et mentionner la licence. [5], Typical ingredients of XO sauce include dried scallop, red chili pepper, Jinhua ham, dried shrimp, garlic and canola oil. La dernière modification de cette page a été faite le 19 décembre 2020 à 12:39. Le Spring Moon, le restaurant chinois de la péninsule de Hong Kong, est souvent crédité comme l'inventeur de la sauce XO, tandis que d'autres attribuent son origine à la zone urbaine du Kowloon[2]. It is a key ingredient in many Chinese dishes and some Vietnamese food recipes and is sometimes called Chinese barbecue sauce. Remove from heat and let cool before transferring to an airtight container. Spoon some XO sauce on the egg and a little around the noodles. A few days ago I read a recipe for scallops that were stir-fried in XO sauce. By the end of the decade, XO sauce was on menus all over Hong Kong and eventually the world. Although XO sauce has travelled far and wide, The Peninsula still prides itself on being the creator of the original XO – even if the chef who was then at the helm of Spring Moon, Hui Sing, is no longer working with the hotel. 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. But that's no longer the case. It’s also used to stir-fry Chinese water spinach (stay tuned for that post) and as a star ingredient for Stir-fried Shrimp with XO Sauce (ditto!). The usage of XO sauce is limitless. It can even be stir-fried with rice noodle rolls or rice noodles with sliced beef. 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. Développée dans les années 1980 à Hong Kong, la sauce XO est faite à base de fruits de mer séchés puis sautés, dont des Saint-Jacques, du poisson séché et des crevettes, cuits avec du piment, de l'oignon et de l'ail. 1 tbsp yellow bean soy sauce. Dark soy sauce is used for colour and flavour – it adds a terrific mahogany stain to anything it comes in contact with, from the Lo Mein noodles pictured above to the dark, spicy Sichuan sauce of Kung Pao Chicken, Thai Basil Chicken and Pad See Ew (Thai Stir Fried Noodles). Many people would also serve it as a dipping sauce for hot pot. On la trouve essentiellement dans les régions du sud de la Chine telle que dans la province du Guangdong. [3], The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong and considered by many to be a chic product at the time. You can use the xo sauce immediately, or cool it and store in a covered container in the refrigerator for months if not years: you'll use it before it will ever go bad. Hoisin sauce is a fragrant, pungent sauce used frequently in Asian vegetable stir-fries, marinades, and grilled dishes. New to Chowhound? Add remaining 1/2 cup oil; reduce heat to low and simmer until oil is infused, about 30 minutes, stirring every 5 minutes. The Woks of Life pointed out that the price is largely dependent upon the quality of the seafood used.You could shell out some serious clams on a single pound of medium-sized scallops — $100 to be exact. This sauce hails from the 1980s when it was created from chopped dried seafood to complement Cantonese cuisine. Ho’s personal favourite is stirring the XO sauce into egg noodles. Chefs at Tokyo's Park Hyatt Hotel have decided XO sauce is the perfect accompaniment for stir-fried noodles … Put oil in a pot over medium heat to stir-fry the garlic and shrimp. It is most certainly a luxury item. Invented at a Hong Kong hotel in the 1980s, XO is a mash-up of odd, expensive ingredients (dried … [4] The term XO is often used in Hong Kong to denote high quality, prestige and luxury. Indeed, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes. Log In Sign Up. La sauce XO est une sauce épicée aux fruits de mer originaire de Hong Kong[1]. A staple in Hong Kong and the southern mainland regions like Guangdong, the ‘XO’ is a nod to the ‘extra old’ denotation used … Method. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Intensely sweet, salty and smoky, XO sauce packs some serious umami flavor. It goes well with fresh scallop, squid and prawn in a stir-fry, the quintessential style of Cantonese cooking. XO sauce is made from a melange of ingredients creating an umami-packed condiment that’s salty, sweet, and smoky. It provides a boost of flavor to stir-fries and is well suited to noodle and rice dishes with seafood, fish, or tofu. It should be used sparingly, as a little goes a long way. 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. 1/2 cup fresh black fungi, torn into bite-sized pieces soy sauce, to taste. XO sauce may be kept refrigerated, up to 1 month. Step 2. 2 tbsp Xo Sauce; 2 tbsp Slurry( 1 Tbsp of Cornstarch and 2 Tbsp of Water. ) Step 3. The name is a misnomer since the condiment contains no cognac, and it is not really a sauce in the traditional, smooth sense, but more chunky, like a relish. “The XO sauce used here is our take on a traditional Chinese condiment, but the major difference is that ours is vegetarian,“ he says. The combination of chili, garlic, Jinhua ham, dried scallops, and shrimps is cooked until jam-like sauce results. Place in a serving bowl and sprinkle with remaining crispy shallots. While the condiment is used inventively at the likes of Melbourne's Sunda (with egg noodles, chicken crackling, and pepperberry) and Spice Temple (stir-fried with morning glory), it's also finding its place outside the context of Asian restaurants. It always handy to have a bottle of XO sauce in the kitchen, where it can be eaten on its own as a condiment or used in stir-fries. Does XO sauce … Jinhua ham is also a delicacy, with a flavor similar to jamon serrano or prosciutto (you can’t find it in the US, so I … "The Secrets of Making XO Sauce, the Magic Condiment of China", "XO sauce adds luxurious flavor to Chinese New Year", "Flavor Ammo: Is XO Sauce the World's Most Baller Condiment? Step 3. XO sauce is a very interesting creation, considering China’s culinary history goes back thousands of years. It’s slightly pricey because of the presence of dried scallops. It would be such a waste to just wash them off, hence look out for next blog write up on Wok "remains"of XO sauce … STEP 1. On la trouve essentiellement dans les régions du sud de la Chine telle que dans la province du Guangdong Histoire. Un article de Wikipédia, l'encyclopédie libre. Per The Spruce Eats, the ingredients that go into making XO sauce, along with the laborious process of making it which can take a couple of hours, are what really make the condiment so costly. 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