Details
Whole yellow soybeans slowly fermented into a thick, rustic sauce: Lee Kum Kee's yellow bean sauce is saltier and chunkier than the crushed version, with soft beans still visible in a glossy, deeply savoury paste, and no added MSG. In Cantonese cooking it stands in for mein see (fermented bean paste), so use it for steamed pork ribs or chicken with yellow bean, braised fish, stir-fried chicken with ginger and spring onion, and classic yellow bean chicken wings. Mash a spoonful with garlic and a pinch of sugar as a marinade, or stir into fried rice for extra depth. Stir well before use and refrigerate after opening.
