Details
Ip Shing Kee has been making sauces in Hong Kong since 1946, and this is its signature sauce for chicken pot, the sizzling claypot dish loved in Hong Kong's dai pai dong and hot pot restaurants. Fermented soybean paste, sesame paste, fermented bean curd, garlic, cumin and a blend of spices give a rich, savoury and mildly spicy sauce with a fragrant finish. Brown about 600g of chicken pieces, stir in a packet with onion and peppers, cover and simmer, and dinner is ready in minutes; add stock and vegetables afterwards to turn it into a hot pot. Also works as a stir-fry sauce for noodles, udon, meat or seafood. Two individually sealed 150g packs. Product of Hong Kong.
