XO Sauce - Lee Kum Kee (2024)

FAQs

Is Lee Kum Kee Xo sauce spicy? ›

It is blended with different spicy spices to create a strong spicy flavour. It is suitable for cooking all kinds of dishes and fried noodles, in which the ingredients are hot and fragrant after being cooked.

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 chilli peppers, onions and garlic. This dried seafood-based sauce resembles the Fujianese shacha sauce.

Lee Kum Kee is the first brand to launch XO sauce in Hong Kong. Lee Kum Kee XO sauce is an all-purpose gourmet condiment made form the finest ingredients such as dried scallops, dried shrimps, red chillies and spices.

It's great in stir-fries and soups, it elevates noodle dishes, it's great with eggs, I love it through fried rice and I even use it on plain steamed rice for a salty, umami hit. It works great with steamed fish and adds an edge to dumpling dipping sauces.

Chilli is another star of XO, although the sauce is not supposed to be unbearably spicy. Rather, the dried and fresh chillies should add a smokiness and zing, elevating the other ingredients, rather than overpowering them. “XO is primarily supposed to be aromatic, rather than in-your-face hot,” Frank says.

XO sauce is made from a variety of dried seafood (like and scallops and shrimp and stuff) mixed with chilis. It's got a seafoody flavor with heat and is chunky in texture.

Mineral-wise, Xo Sauce is a potent source of Sodium, with 2124.0mg per 100g. Additionally, it offers Potassium, Magnesium, and Calcium, which are vital for heart function, muscle contractions, and bone health respectively.

Make-Ahead and Storage. XO sauce can be refrigerated in an airtight container for up to one month. For storing, make sure to keep the solids in the sauce submerged in the oil, so that they don't dry out.

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. The Woks of Life pointed out that the price is largely dependent upon the quality of the seafood used.

As a responsible global player in the food industry, Lee Kum Kee is committed to providing safe, reliable and healthy products to its consumers. Headquartered in Hong Kong SAR, China, Lee Kum Kee's products are marketed to over 100 countries and regions around the world.

Is Lee Kum Kee real soy sauce? ›

Every bottle of Lee Kum Kee Soy Sauce is made from the best-handpicked soybeans, produced to the strictest quality control standards without using any added preservatives.

In 1888, he formed the Lee Kum Kee company to market his version of oyster sauce, a staple sauce, seasoning and condiment in Cantonese and southern Chinese cuisine.

Description. XO sauce is noted for its ability to deliver an umami-rich hit to Chinese food. Made from dried shrimps, scallops and chillies, it is a textured condiment with a distinctive savoury flavour. The phrase 'XO' implies costly and luxurious.

XO sauce should be kept in the jar and stored in the refrigerator where it will keep for about two years.

BaiShanZu XO Mushroom Sauce (Authentic Szechuan) is made with premium and natural mushrooms from Qingyuan, China. With its Szechuan-style aromatic numbing spiciness, it is a promising solution to elevate your dish through cooking or dipping.

XO sauce is full of flavor, mainly due to the concentrated taste of the dried seafood. It offers some spice along with the rich taste of umami and is an amalgamation of flavors, including sweet, smoky, and salty. This is a condiment that will dominate a dish with its intense taste.

Sweet Bean Sauce/Sweet Flour Sauce (甜面酱, Tiánmiànjiàng)

You may also sometimes see it labeled “sweet flour sauce” or “sweet flour paste.” Just look for the Chinese characters on the bottle, can, or tub. It is sweet and similar to hoisin sauce, so the two can largely be used interchangeably.