Chicken Recipe With Xo Sauce

Ingredients 2 chicken thighs or half chicken cut into bite sized pieces handful of asparagus cut into 2 long crosswise choose tender young shoots 2 tablespoon of xo sauce sprinkle of sugar 2 cloves of garlic chopped 2 tablespoons of water 2 tablespoons of cooking oil.

Easy yellow fried rice. Recipes for xo vary wildly save for those scallops and shrimp. Method 1 heat a pot of water over high heat and add sugar. Legend has it a cook at the peninsula hotel in kowloon developed the sauce and named it after the pricy drink of the moment xo cognac.

Scroll down for the full printable recipe card and instructions. Add the last 6 tablespoons of shaoxing wine the 2 tablespoons of dark mushroom soy sauce and the sugarchicken stock mixture you prepared earlier. By the end of the decade xo sauce was on menus all over hong kong and eventually the world.

The name xo sauce comes from fine xo extra old cognac which is a popular western alcoholic beverage in hong kong. 20 25 asparagus spears cut in half 250g chicken thighs cubed 6 pcs bacon chopped 1 tsp ginger minced 2 cloves garlic minced 3 tbsp xo sauce. Stir to combine and simmer to let the liquid cook off.

Check seasoning and add soy sauce to taste. Mine derives from the teachings of diana kuan who included a formidable xo in her 2019 cookbook red hot kitchen featured in. Xo sauce has been marketed in that way and have similar color and luxury package as cognac french liquor.

Xo sauce recipe instructions. Add the chicken to the pan and stir fry for about 2 minutes until there is no pink visible. Remove chicken pieces from wok and set aside.

Meanwhile ready a wire rack over a rimmed baking sheet and cover it with a thin sheen of vegetable oil. Xo sauce is a condiment that was created at one of hong kongs high end dining establishments in the early 1980s. For this recipe we will be using xo sauce to flavour a simple stir fried asparagus and chicken combination then to ante up the flavour we will be using the smoked flavours of bacon.

The term of xo often used in hong kong to indicate high quality and luxury. Heat the remaining oil in the wok add the capsicum and the beans and stir fry until tender. As the 3 hour drying period comes to a close move an oven rack to the lowest position and preheat the oven to 200 f.

Add the green parts of the spring onions the baby corn and the peas to the wok stir fry for about 30 seconds and throw in the chinese wine and soy sauce. A love letter to homemade xo sauce. 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.

Reduce the heat add xo sauce yellow bean soy sauce and fungi and mix through thoroughly.