Chu Hou Paste (Zhu Hou Jiang)
広東のモツ煮込みに絶対必須！牛バラ肉を昇華させる「魔法の味噌」
Description
A blended soybean-based paste originating in Foshan, Guangdong. Soybean paste is kneaded with finely mashed garlic, ginger, sesame, and salted Chinese scallions. It completely obliterates meat/offal odors and imparts intense depth. The Cantonese masterpiece 'Beef Brisket and Radish Stew' (Luo Bo Niu Nan) absolutely cannot be made without it.
Classification: Everyone, Condiment, For Braising, Miso, Guangdong Cuisine, Foshan Specialty, Beef Brisket Stew
Shops selling Chu Hou Paste (Zhu Hou Jiang)
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How to use
Ingredients
Instructions
- [Authentic Recipe]
- [Absolute Staple]: When braising beef brisket or tendon, fry this paste in oil until fragrant before tossing with the meat (Chu Hou Niu Nan).
- Main seasoning for claypot-braised chicken or spareribs.
- Due to its unique quirk, NEVER use raw as a dip; always use for 'heating/braising'.
Learn more Substitutes, pairings, tips
Key spices
Heavy soybean depth unified with the roasted aroma of garlic、ginger、and sesame
Substitutes at Japanese supermarkets
Knead JP red miso heavily with grated garlic, ginger, and sesame oil
Pairing
Beef Brisket Stew / Braised Radish
Trivia
Invented in the Qing Dynasty by Liang Chu Hou, a chef at the 'San Pin Lou' diner in Foshan. Braising cheap beef offal with this homemade paste triggered explosive popularity, permanently attaching his name to the seasoning.
Eating tips & etiquette
Its true aroma only explodes when fried in oil. Highly compatible with animal fat, it's practically exclusive to meat stews. Pouring beef brisket braised in this over rice brings ultimate happiness.
Allergen
Soybeans, Wheat, Sesame