Details
Ip Shing Kee has made sauces in Hong Kong since 1946, and this is the spicy version of its chicken pot sauce, the shortcut to the sizzling clay-pot chicken that Hong Kong families order on winter evenings. The paste layers fermented soybean and broad bean pastes, white fermented beancurd, sesame, garlic, shallots and Sichuan peppercorn with salted chillies, cumin and spices for a rich, savoury, numbing-hot sauce. Fry ginger and spring onion in a little oil, brown about 600g of cut chicken, stir in one or two sachets, cover and cook on low for 4 minutes, then add onion, peppers and coriander and cook another 4 to 5 minutes. It also works as a stir-fry sauce for noodles, udon, meat and seafood. Two 150g sachets, made in Hong Kong. Refrigerate after opening.
