Ingredients:
250ml (1 cup) salted bean paste
4 pieces Ferment salted red bean curd
2 tbsps of sesame seed paste
125ml (1/2 cup) hoisin sauce
2 tbsp mushroom soy sauce (plus more to finish)
2 tbsps dark soy sauce
2 tsps of chicken powder (seasoning)
200g (1 cup) Sugar
1/2 cup minced shallots
1/2 cup minced garlic
1/2 cup of minced ginger
2 tsps five-spice powder
1 tsp white pepper
1 tsp of sesame oil
90ml (1/4 cup) groundnut oil
Method:
Place a wok over high heat. When hot add the 2 tbsp groundnut oil and use to fry the garlic and ginger for about 1 minutes. Add the groundnut oil and cook for 2 minutes more, until golden brown.
Add in the salted bean paste and the red bean curd along with the sesame seed paste, hoisin sauce, soy sauce, mushroom soy sauce and chicken essence. Stir well to combine, then mix in the five-spice powder, sugar, sesame oil and white pepper.
Stir until all the ingredients are well combined, then bring to a simmer and cook, stirring constantly, for 10-15 minutes. By which time the paste should have thickened and darkened. Add a generous glug of mushroom soy sauce for more umami flavour, stirring well to combine.
Continue cooking until the paste has thickened to your liking. Take off the heat and allow to cool. Ladle into jars, cover with a tight-fitting lid and store in the refrigerator.
It will keep well for a few weeks.
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