How to Make XO Sauce - A Hong Kong Favorite

dried scallops (mini or large)

dried shrimp (larger ones are higher quality, but small ones will work fine too; don’t use the really tiny ones that are lighter in color and “feathery” in texture. Those aren’t right!)

Shaoxing wine, divided

Boiling water

large shallots, finely diced

heads of garlic, finely minced

fresh red chili peppers (e.g., Thai, bird's eye chilis), seeded and finely diced

Jinhua ham (you can also use country ham or another type of cured ham in a pinch)

chicken stock

brown sugar

vegetable oil

dark mushroom soy sauce

fish sauce

dried chili flakes