Lee Kum Kee XO Sauce (2.8 Oz - 1 Pack), All-Purpose Condiment, Umami Flavor, Perfect for Stir-Frying, Seafood, Fried Rice, Dim Sum, and Dumplings

Some sauces are real good. Some exceed expectations. I originally bought the Lee Kum Kee XO sauce for chicken and fish. I started putting in on tuna fish - then chicken breast - and then, everything. The sauce can be used on everything. It is NOT extra hot. It is loaded with oyster shells (crushed), other ingredients (which are not labeled) and taste. I have ordered a minimum of four 7.8oz bottles. In my 'cookery', sauces are applied as the user wants them. With the XO sauce, and cooking hot, add it at the end. With a tuna fish sandwich, put it on just prior to eating. The flavor is outstanding either way unless you cook it too soon. Take one bite and savor it. It is a sauce in its own class. Make sure to shake the container as hard as you can to allow all the flavors to peak. I have even had it on good cheese and crackers. It is expensive and because it comes in a glass jar, shipping is also expensive. If you want a treat for your palate, give it a try. I promise you won't be disappointed. P.S. - hide this sauce from everyone in your household -you are going to want it all for yourself.

I believe this product gets more negative reviews than it deserves. I can understand quality-control and shipping complaints, like "pop up lid popped" or "only received one bottle". What irks me is negative reviews from people who don't like the fermented character of the product. That is what it is supposed to taste like, people.. One reviewer claimed their friend was a cook at a high-end Italian restaurant and didn't like it - but Italians use fermented fish products like Colatura di Alici (buy on Amazon). Others said there was too much oil. The cook should control the oil ratio. Depending on your application, use some flavored oil and some solids. For example, reduce low-sodium chicken bone broth by half, add XO solids, add some of the XO oil, add some tarragon. Makes great sauce for skate, scallops, shrimp, fish.. Excess XO oil can be used for coating pasta, or in a vinaigrette. Just dumping the whole jar, mindlessly, into your dish is a reflection of poor culinary skill, not the product itself. Also, the product is not excessively salty.

This adds so much umami flavor to stir fries, fried rice, fried noodle. it's pricey since the ingredients are not cheap, but a little bit goes a long way in dishes. our favorite ways of using this is in fried rice or adding some to our hot sauce for dipping dim sum. the only con was that only one bottle came in my order instead of 6, but i contacted customer service and this issue was resolved.

This little jar is an amazing source of flavors and Umami. Just a little goes a very long way and gives my Oriental cooking that edge I was missing. Give it a try and you will see your food's flavor profile come waaaay up!

ChiChi says this tastes like fish! I was expecting something out of this world, and it ain't. I put this on Swordfish and it was very good, also tried on scallops, but decided I didn't want to have my steak tastes like fish so didn't try it with that. It is basically like a glorified fish sauce only oily and thicker and less salty. I also hate the fact that the little tiny shrimp are whole and look much like a maggots in the dish. It is very good on the fish and gives it a nice "umami" taste. Otherwise just use fish sauce or anchovies and you will get a similar taste. Not worth the price.

So much easier than making yourself. I add to broths & sauces & it has become essential to the flavor. I have trusted Lee Kum Kee for decades and they did not disappoint on this XO Sauce.

It’s ok but not what I wanted

Yum! Perfect if you don’t have time or know how to make your own!