Details
Crushed yellow bean sauce (mo si jeung) is one of the quiet workhorses of the Cantonese kitchen. Lee Kum Kee makes it from fermented soybeans ground into a smooth, savoury paste that is mellow, salty and gently sweet, with a deep umami that builds as it cooks. A spoonful lifts stir-fried chicken with ginger and spring onion, steamed fish or pork ribs, and slow-braised pork or duck, and it is the base of the classic Cantonese yellow bean marinade for roast or claypot chicken. Stir in a little sugar and sesame oil for a quick dipping sauce. Once opened, do not keep it in the tin: transfer to a clean, airtight non-metallic container and refrigerate.
