Xo Sauce Recipe Chinese Cuisine

Chef sum from hong kong s the terrace restaurant at the airport world trade centre club shares his recipe on how to make his signature xo sauce at home http.

Xo sauce recipe chinese cuisine. Use a gluten free oyster sauce or homemade oyster sauce. Xo sauce may be kept refrigerated up to 1 month. Add remaining 1 2 cup oil.

If you need a substitution for xo sauce the closest exchange is to add a little more oyster sauce and a little sriracha sauce and or red pepper flakes to the recipe. Stir in chicken broth oyster sauce soy sauce brown sugar and star anise and continue to cook at a rapid simmer until mixture is thickened and most of the liquid has been absorbed into the sauce leaving a thin layer of bubbling oil on the surface of the pot 12 to 15 minutes. Oyster sauce is a thick deep brown rich sauce made from oysters water salt sugar modified corn starch wheat flour and caramel color.

5 cup cooking oil 1 cup for fry yellow corvina 4 cups for the sauce 16 garlic cloves finely minced 1 large ginger finely minced 5 stalks of green onion finely minced. Measure out your dried scallops and dried shrimp into two separate large bowls. Be careful not to burn the ingredients as they tend to burn easily.

Add 1 tablespoon of shaoxing wine to each bowl and pour enough boiling water over the top to submerge the seafood. To make this dish gluten free use dry sherry instead of shaoxing wine. Xo sauce recipe instructions scroll down for the full printable recipe card and instructions.

Add it to rice noodles fried rice and much more to boost the taste. Take your time to cook this sauce and they will last for about a month at room temperature. Check out these ginger scallion sauce sweet and sour sauce and teriyaki sauce recipes.

Pretty much you can add to anything you want. Reduce heat to low and simmer until oil is infused about 30 minutes stirring every 5 minutes. Remove from heat and let cool before transferring to an airtight container.