This can raise the cost of making XO, but, with a little internet deep-diving, you can find dried seafood to fit your budget. A couple of times a year, I would convince myself that I could overcome the crushing fatigue and get on a healthy kick, and I'd fill my crisper drawers with vegetables, which would inevitably be ignored until they rotted into produce bags full of liquefied sludge that had to be tossed.

You now have a killer condiment in your fridge to unleash on dishes of your choosing. Making it yourself is much more economical, and satisfying.

“What you want in a good XO, is texture and mouthfeel and mouth bite,” he tells us.

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. This addition will temper the bubbling situation as the vegetables begin to cook down.

This is a luxury condiment, and, to connote its high-end pedigree, it was named after French cognac, another prized and pricey commodity popular in Hong Kong. You can add some to your fried rice for something different or dip your dumplings into it for a special kick.

Beyond pork floss buns: China’s traditional breads need your attention.

Long before Italians were producing prosciutto and the Spanish their jamón, the Chinese were making their own dry-cured of ham in the small city of Jinhua.

He also loves a good (or bad, depending on who you ask) food pun.

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Producers ferment black beans (which you can also buy at the market), then blend them with soy bean oil, water, a lot of chili, and salt.

From comforting congee to flavour-packed paella, rice deserves more than ‘side dish’ status.

Soy sauce and oyster sauce provide more backbone to the umami notes in the pork and seafood, while vegetable aromatics and chilies bring freshness and heat to the sauce. Once the vegetables have taken on a golden-brown color, deglaze the pot with Shaoxing. Making XO sauce is time-intensive, too.

Citrus Salad With XO Sauce and Meyer Lemon Dressing, Pasta With Burst Cherry Tomatoes and XO Sauce, XOtes (Grilled Mexican Street Corn With XO Sauce). In cultures across the world, this ancient grain is the main attraction. In early rounds of testing, I tried adding the aromatics and seafood all at once, and also in quick succession, but this made for a pasty mess that steamed in the pot rather than frying and crisping. Taking its name from XO cognac – that’s ‘extra old’ for non-drinkers – as a nod to exclusivity and affluence, this complex condiment contains a number of luxury ingredients, including dried scallops squid and shrimp, and Jinhua ham (a Chinese ham similar to jamón and prosciutto).

It's amazing stuff, so it's no wonder that it's one of the darling condiments of chefs these days; it feels like every time I go out to eat in New York, I encounter another iteration of XO on the menu. SBS acknowledges the traditional owners of country throughout Australia.

Sasha spent two years at America's Test Kitchen where he created and tested recipes. All products linked here have been independently selected by our editors.

While cooking in stages may seem slightly tedious, it's necessary to achieve the proper texture for the XO sauce. “So if everything’s mashed to a generic pulp, it’s very hard to discern all the star ingredients. © 2020 CHOWHOUND, A RED VENTURES COMPANY. I gave some to Daniel to use as a glaze for his sous vide chicken wings. It is an excellent sauce for stir-fry dishes, especially good for stir-fried rice, noodles, tofu and seafood. They are ready-to-use flavor-boosters, as vital to restaurant kitchens as they are to home cooks.

Along with giving them a visual once-over to make sure that the scallops don't have any gnarly-looking discoloration on them, it's a good idea to give them a sniff before you buy. The dried scallops and prawns must be rehydrated by soaking overnight, and the chopping of chilli, garlic, onion and the abovementioned ingredients calls for a relatively dexterous hand. “Chillies are used for flavour rather than actual heat.”. All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.

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