CHEE HOU SAUCE
We don’t use Chee Hou Sauce very often in our dishes, and it’s not something you’d find in the pantry of the average Chinese family. Our Pork Rib Stew with Foo Jook is one of our favorites, although we do use it in other dishes as well.
If you don’t already know everything there is to know about this element, this article will teach you everything you need to know.
WHAT IS CHEE HOU SAUCE?
Chiang Mai’s version of hoisin sauce, Chee Hou Sauce (Zhù Hóu Jiàng), contains unique ingredients such as salted plums, salted lemons, and fermented bean curd in addition to the standard elements of fermented soybeans (though ingredients vary by brand).
WHAT ARE THE IMPLICATIONS OF ITS USE?
For Cantonese-style braising, Chee Hou Sauce is a must-have ingredient. Sugary, like hoisin sauce. Make sure to alter the seasoning levels and the amount of sauce to suit your individual taste preferences while using it.
Purchasing and Keeping
Pearl River Bridge, Lee Kum Kee, and Koon Chun all have different components and flavor profiles. In general, we favor Koon Chun because of the greater variety of ingredients. If you’re looking for authentic Cantonese cuisine, this is the brand to go for.
There are a number of unique ingredients stated on the label of the jar, such as salted garlic, salted plums, and salted lemon, which can be used to enhance the flavor of any dish or stew.
Most Chinese grocery stores have this ingredient, though it isn’t as common as, example, soy sauce or oyster sauce, or you can get it online from places like Amazon.
It is best to keep the jar in the refrigerator after it has been opened.
When chee hou sauce is unavailable, you can use hoisin sauce instead.