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.
This short post will explain everything you need to know about this substance.
CHEE HOU SAUCE – WHAT IS IT?
Chinese chefs sometimes refer to “chu hou paste” as “chee hou sauce” since it contains odd ingredients such as salted plums, salted lemons, and fermented bean curd in addition to the more common ingredients found in Hoisin sauce .
HOW TO USE IT?
The primary purpose of Chee Hou Sauce is to enhance the flavor of Cantonese-style braised foods. It’s quite sweet, much like hoisin sauce. It’s important to taste the sauce before using it to determine the right quantity of sweetness for your taste.
PURCHASING AND KEEPING
When it comes to ingredients and flavor, brands like Pearl River Bridge, Lee Kum Kee, and Koon Chun differ. Because of the more complex ingredients, we prefer the Koon Chun brand. If you’re looking for authentic Cantonese cuisine, this is the brand to go for.
A closer glance at the contents on the label will reveal a number of ingredients that are distinct from hoisin sauce, such as salted garlic, salted plums, and a salty lemon. Chinese grocery stores and internet sources like Amazon and JustAsianFood.com carry this item, albeit it isn’t widely available like soy sauce or oyster sauce.
Once the jar has been opened, it should be kept in the refrigerator.
Hoisin sauce can be substituted for chee hou sauce if you can’t get it.