Lee Kum Kee Chili Bean Sauce 13oz(368g)

Born from Lee Kum Kee's 130-year legacy of Cantonese seasoning mastery, this Chili Bean Sauce (Toban Djan) is a fermented paste of broad beans, chilies, and soybeans that delivers a uniquely deep, savory heat.

Its texture is a thick, rustic mash of softened beans and chili flakes, offering a satisfying graininess. The flavor unfolds with an initial salty, fermented umami punch, followed by a slow-building, resonant warmth that lingers without overwhelming sharpness.

How to use:

  • Stir-fry foundation: Start your Mapo Tofu or Kung Pao Chicken by blooming a spoonful in hot oil to release its aromatic base.
  • Braises and stews: Add a robust, savory layer to red-braised pork belly or Sichuan beef noodle soup.
  • Flavor booster for noodles: Thin with a bit of noodle water and sesame oil for an instant, complex dressing.
  • Marinade anchor: Combine with garlic, ginger, and rice wine for marinating ribs or firm tofu before roasting.

Because its flavor concentrates when cooked, start with a teaspoon and adjust; always fry it in your recipe's oil for 30 seconds first to mellow and sweeten its fermented edge.

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