Tomato Garlic clove Prawns
Ingredients Prawns 500 g [trimmed and dried], Lee Kum Kee Sauce For Tomato Garlic clove Prawns 140 g (2 packs)
Procedures Pan-fry prawns by 50 percent tablespoons of oil until golden yellow and done. Use low heat and add Lee Kum Kee Sauce For Tomato Garlic clove Prawns. Stir well rapidly until heated through.
Chicken in Chicken Marinade
Ingredients Chicken thighs 2 computers (about 450 g)
Seasoning Mix Lee Kum Kee Chicken Marinade 300 ml, Water 200 ml
Procedures Bring Seasoning Mix to some boil. Add chicken thighs and produce to some boil. Use medium heat and prepare for around twenty minutes until done. Turn from time to time. Remove from heat. Cover and soak the chicken in Seasoning Mix. Put aside to awesome. Reduce pieces.
Braised Abalone with Oyster Sauce
Ingredients Canned abalones 6 computers (about 250 g) [drained], Broccolis 200 g [reduce florets]
Stock Lee Kum Kee Soup Base For Chicken Hot Pot 60 g (1 pack), Water 5 cups, Lee Kum Kee Pure Sesame Oil 2 teaspoon
Seasoning Mix Lee Kum Kee Premium Oyster Sauce 2 tablespoons of, Retained canned abalone juice 1 cup, Water 1 cup, Chinese Jinhua pork [sliced] 5 g
Thickening Corn starch 1 teaspoon, Water 2 tablespoons of, Lee Kum Kee Premium Dark Soy Sauce teaspoon
- Put whole canned abalone (using the can unopen) into steamer and steam to have an hour until heated through. Drain canned abalones, separate and support the abalone juice for Seasoning Mix.
- Heat the Seasoning Mix through. Add abalones in to the Seasoning Mix and braise for 25 minutes. Stir in Thickening.
- Prepare broccolis available until tender, put on an amount plate with abalones.
Stewed Pork Balls in Red Braising Sauce
Ingredients Minced pork 250 g, Bean curd/Tofu 50 g [mashed], Folded oatmeal 2 tablespoons of, Tomato 1 [reduce pieces], Baby cabbages 150 g, Ginger root 2 slices
Marinade Lee Kum Kee Premium Oyster Sauce 1 tablespoons of, Beaten egg 1 tablespoons of, Corn starch 1 tablespoons of
Seasoning Mix Lee Kum Kee Red Braising Sauce 3 tablespoons of, Water 250 ml
- Mix minced pork, oatmeal, bean curd and Marinade well. Stir until sticky. Make into 4 balls.
- Semi deep fry meatballs in 1 cup herbal. Put aside.
- Parboil baby cabbages in boiling water. Put aside.
- Saut ginger root in 1 tablespoons of oil, stir within the Seasoning Mix and produce to some boil. Arrange the meatballs in to the casserole, cover and lower to low heat and simmer for one hour.
- Remove the meatballs and set on the plate. Add some tomato and baby cabbages into casserole. Prepare before the sauce thickened and pour within the meatballs for everyone.
Stir-fried Grain Cake with Soybean Kernels
Ingredients Shanghai grain cake 250 g, Minced pork 90 g, Soybean kernels 50 g, Carrots 50 g [sliced], Fresh shiitake mushrooms 50 g
Marinade Lee Kum Kee Premium Oyster Sauce 1 tablespoons of, Lee Kum Kee Pure Sesame Oil 1 teaspoon, Pepper to taste
Seasoning Mix Lee Kum Kee Premium Oyster Sauce 1 tablespoons of, Lee Kum Kee Premium Soy Sauce 1 teaspoon, Water 150 ml, Corn starch teaspoon
- Blanch Shanghai grain cake and soybean kernels individually in boiling water. Drain.
- Mix the minced pork with Marinade.
- Stir-fry minced pork by 50 percent tablespoons of oil until aromatic. Add grain cake and toss well for around one minute. Add all of the remaining ingredients, Seasoning Mix and stir well. Cover and simmer for around 3-a few minutes before the sauce thickened.
XO Turnip Pudding
Ingredients Turnips 2 kg [peeled and grated], Grain flour 300 g, Chinese mushrooms 8 computers [drenched, squeezed and diced], Dried shrimps 1 tablespoons of [drenched and drained], Chinese sausages 4 computers [diced], Chinese preserved meat 25 g [diced, optional], Ginger root juice 1 tablespoons of, Cooking wine 1 tablespoons of, Chinese parsley [chopped], Eco-friendly onion and Lee Kum Kee XO Sauce [for garnishing], Water 150 ml
- Prepare grated turnips for 25 minutes until just a little water left out. When the turnip is extremely dry, add forget about 150 ml water.
- Stir-fry Chinese mushrooms, dried shrimps, Chinese sausages and preserved meat in 1 tablespoons of oil until aromatic. Add ginger root juice, wine and stir well. Stir into cooked turnips.
- Add grain flour, Seasoning Mix to cooked turnips and stir well.
- Place the mixture right into a greased tin [20 cm] and steam over high temperature for one hour. Put aside to awesome and chill in refrigerator for just two hrs. Sprinkle with chopped Chinese parsley, eco-friendly onion and Lee Kum Kee XO Sauce.
- For everyone, reduce slices and pan-fry in oil until golden yellow or steam until heated through.
Pan-fried Oysters in XO Sauce
Ingredients Frozen semi-dried oysters 200 g (around 8-12 computers), Minced ginger root 2 teaspoon, Red peppers 75 g [reduce pieces], Eco-friendly peppers 75 g [reduce pieces], Lee Kum Kee XO Sauce 2 tablespoons of
Seasoning Mix Lee Kum Kee Premium Oyster Sauce 1 teaspoon, Sugar 2 teaspoon, Shaoxing wine 2 tablespoons of
- Rinse and pat-dry oysters. Pan-fry oysters by 50 percent tablespoons of oil until each side turn golden. Put aside.
- Heat 1 tablespoons of oil in wok and saut ginger root and peppers. Add Seasoning Mix and toss well with oysters. Last, stir in XO Sauce and serve hot.
Vegetarian Lettuce Cup
Ingredients Carrots 90 g [finely diced], Button mushrooms 90 g [canned, finely diced], Baby corns 90 g [canned, finely diced], Fresh shiitake mushrooms 6 computers [finely diced], Garlic clove 1 teaspoon [minced], Lettuce leaves [for serving]
Seasoning Mix Lee Kum Kee Vegetarian Oyster Sauce 2 tablespoons of, Corn starch 1 teaspoon, Water 6 tablespoons of
Procedures Saut garlic clove in 1 tablespoons of oil. Add all ingredients [except lettuce] and stir-fry for around 2 minutes. Stir in Seasoning Mix and prepare through. Wrap filling with lettuce leaves for everyone.
Ingredients Pork knuckle 1 pc (about 1200 g), Fried garlic clove 10 cloves, Shaoxing wine 2 tablespoons of, Ginger root 8 slices, Eco-friendly onion 6 computers [sectioned]
Seasoning Mix Lee Kum Kee Red Braising Sauce 200 ml, Water 750 ml (3 cups)
- Blanch pork knuckle in boiling water. Remove and rinse with cold water. Drain and hang aside.
- Saut ginger root and eco-friendly onion by 50 percent tablespoons of oil until aromatic. Add pork knuckle and pan-fry until golden. Sprinkle with wine.
- Add fried garlic clove. Stir in Seasoning Mix and produce to some boil. Simmer for around 2 hrs until tender. If you want a softer texture, add 1-2 cup(s) boiling water and prepare for an additional 1-2 hour(s).
- Take away the bone in the knuckle. Pour the sauce within the pork knuckle and serve hot.
Stir-fried Chicken and Beef with Double Luxurious Soy Sauce
Ingredients Chicken fillet 150 g [diced], Beef fillet/tenderloin 150 g [diced], Lotus root 150 g [thinly sliced], Fresh lily bulbs 50 [torn into pieces], Sugar snaps 50 g [halved], Carrots 25 g [thinly sliced], Red chili 1 computers [reduce pieces], Cooking wine 1 tablespoons of
Marinade Lee Kum Kee Double Luxurious Soy Sauce 1 tablespoons of, Lee Kum Kee Pure Sesame Oil 1 teaspoon, Corn starch 1 teaspoon, Sugar teaspoon
Seasoning Mix Lee Kum Kee Double Luxurious Soy Sauce 2 tablespoons of, Water 1 tablespoons of, Corn starch 1 teaspoon, Sugar teaspoon
- Deep-fry lotus root in herbal until golden yellow and crispy. Drain and set on the serving plate.
- Marinate chicken and beef for fifteen minutes.
- Saut red chili by 50 percent tablespoons of oil. Add chicken and beef, and stir-fry until done. Add lily bulbs, sugar snaps and carrots, and stir-fry for around 2 minutes. Sprinkle with wine. Stir in Seasoning Mix, heat through and pour over fried lotus root.
Double Luxurious Prawns with Fried Garlic clove
Ingredients Prawns 350 g [deveined and dried], Garlic clove 2 tablespoons of [minced, deep-fried], Red chili 1 tablespoons of [shredded], Eco-friendly onions [shredded for garnishing], Corn starch Cup [for dusting]
Marinade Lee Kum Kee Double Luxurious Soy Sauce 2 tablespoons of, Water 2 tablespoons of, Sugar 1 tablespoons of, Cooking wine 1 tablespoons of
- Dust prawn meat with corn starch. Deep-fry in herbal until golden yellow and done. Drain.
- Saut red chili in 1 tablespoons of oil. Add fried prawns and Seasoning Mix, and stir well rapidly. Then stir in fried minced garlic clove. Sprinkle with shredded eco-friendly onion.
Chinese Steamed Fish
Ingredients Fresh fish 1 pc (about 600 g) [dried], Ginger root 6 slices [shredded], Eco-friendly onions 3 computers [shredded], Chinese parsley 3 sprigs, Herbal 3 tablespoons of, Lee Kum Kee Seasoned Soy Sauce for Sea food 100 ml
Procedures- Rub the fish after some salt.
- Put shredded ginger root on fish and steam for ten minutes or until done.
- Pour away excess liquid. Put shredded eco-friendly onions and Chinese parsley on fish. Pour on herbal and Lee Kum Kee Seasoned Soy Sauce For Sea food. Serve hot.
