Xo Sauce Cooking Recipe

Dried scallops take little long to be softened so soak for a couple hours before cooking.

Xo sauce cooking recipe. Stir it frequently scraping up the solids from the bottom until the sauce becomes very dark coffee brown all over about 13 to 17 minutes. Add the shredded scallop mixture and stir fry for another 30 to 45 seconds then add the reserved. My recipe is similar to the famous lee kum kee brand of xo sauce that is well recognized to most chinese.

Drain scallops leaving 2 tablespoons 30ml soaking water along with the scallops in the bowl. Sauté for 20 mins varoma mc off sp 1. Xo sauce has become a staple in southern cantonese cooking particularly in hong kong and guangdong province.

Place the pan over medium heat and once the mixture starts to sizzle lower the heat as needed to keep it bubbling but not splattering. Next add the garlic to the shallots and cook for 10 minutes keeping an eye on your second wok. Add the last 6 tablespoons of shaoxing wine the 2 tablespoons of dark mushroom soy sauce and the sugar chicken stock mixture you prepared earlier.

Homemade xo sauce xo酱 luxurious xo sauce is super rich with a seafood umami flavor that s both savory and sweet. Take the pan off the heat and stir to cool slightly. Dried shrimp scallops and chili peppers need to be soak before.

To make this dish gluten free use dry sherry instead of shaoxing wine. Add the brown sugar and stir fry again until the mixture starts to caramelize 30 to 45 seconds. Let the xo sauce cool to room temperature.

Cover bowl with a microwave safe plate and microwave on high heat until scallops are tender and easily break apart when pinched between your fingers about 3 minutes. Add shallots and garlic to the bowl and chop at sp 4 for 10 sec 2. Ladle the xo sauce into the jar.