Bay Leaf (Xiang Ye)
It's not just Western food! "Aromatic leaves" to make the bottom flavor of Chinese stew
Description
Exactly the same as 'Bay Leaf' (Laurier) used in JP curries or stews. Called 'Xiang Ye' (Fragrant Leaf) in Chinese cuisine, it is absolutely essential for braises (Hong Shao) and master stock (Lu Shui). Obliterates meat odors and infuses the soup with an elegant, refreshing herbal aroma.
Classification: Everyone, Spice, Bay Leaf, Laurel Leaf, For Braising, For Soup, Deodorizer
Shops selling Bay Leaf (Xiang Ye)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried leaves of Laurus nobilis(Bay Leaf)
Instructions
- [Typical Uses]
- [Hong Shao Rou (Braised Pork)]: Toss 2-
- leaves into the pot with star anise and cinnamon when braising pork belly.
- Float a few in hot pot soup bases (both Ma La and Paitan) for aroma.
- Just toss into long-simmering dishes like soy-braised beef or chicken.
Learn more Substitutes, pairings, tips
Key spices
Clean、elegant、refreshing herbal aroma accompanied by faint bitterness
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP supermarket Laurier (Bay Leaf)
Pairing
Braised Pork/Beef / Lu Shui (Master Stock) / Hot Pot
Trivia
If star anise and cinnamon are 'lead aromas (intense personality)', Xiang Ye is a 'supporting aroma (ties everything together)'. It never clashes with other spices, excellently neutralizing meat greasiness refreshingly.
Eating tips & etiquette
Just like in Western cooking, eating it raw is dangerous as the hard leaf can pierce the throat. The basic etiquette is removing and discarding it with chopsticks before plating (or eating).
Allergen
None