Good fortune to all – celebrity chefs celebrate Chinese New Year with Lee Kum Kee www.uk.lkk.com
FACEBOOK | TWITTER | INSTAGRAM | YOUTUBE
It’s time to dust off your chopsticks, dig out your wok and stock up on soy and oriental sauces as Chinese New Year 2018 is set to be bigger and better than ever before in the UK. Lee Kum Kee, the number one Chinese sauce brand in Hong Kong, used by Chinese families and chefs around the world, has partnered with some of its biggest fans – expert chefs Ken Hom, Jeremy Pang, Sandia Chang and Ping Coombes to create the ultimate collection of Chinese recipes, crammed with flavour and spice to brighten up your February.
Matched with beautiful photography and a nod to authentic Chinese food symbolism, the recipes include a variety of both traditional and modern flavours – with something for novice cooks, everyday foodies and the epicurious. The recipes feature Lee Kum Kee’s store cupboard heroes, from their iconic Premium Oyster Sauce to their Chiu Chow Chilli Oil, as well as lesser known stars in the range. The four chefs have selected their favourite signature recipes made using the authentic Lee Kum Kee sauces that they simply couldn’t cook without. Dishes range from the traditional Hong Kong style stir-fried squid and Chinese broccoli from Jeremy Pang to the Italian/Chinese fusion dish of Chinese spaghetti and meatballs created by Sandia Chang.
Lee Kum Kee is passionate about ensuring authentic Chinese cooking ingredients are available to everyone, including those in the UK – drawing on nearly 130 years of rich culinary heritage to help people around the world enjoy Chinese food at its most delicious. Lee Kum Kee has a proud history of creating top quality sauces made from the finest ingredients with careful attention to detail at every stage of production, which is why they have so many high profile chef fans.
Recipes by Ken Hom
Ken Hom is a globally recognised celebrity chef, author and television presenter. In 2009 he was awarded with an honorary OBE for ‘services to culinary arts’, recognising his achievements and the impressive social and historical impact he made on the way the UK has ‘adopted’ Chinese cuisine.
Stir-fried Pork with Lee Kum Kee Black Bean Garlic Sauce; a classic: simple, homely, stir-fried dish with a savoury and pungent flavour. It’s quick-to-cook and goes well with plain rice and any stir-fried vegetables.
Pan-fried Chicken on Crispy Noodles; delicious pan-fried chicken on crispy fresh egg noodles served with a light but luxurious sauce.
Stir-fried Cucumbers with Hot Spices; a quick-to-cook, simple, stir-fried cucumber side dish with chilli oil and ginger. A delicious, alternative way of cooking with cucumbers.
Recipes by Jeremy Pang
Chef Jeremy Pang has Chinese cuisine in his blood, coming from three generations of Chinese chefs. In autumn 2009, he established School of Wok in London, a mobile cookery school specialising in teaching Eastern cuisine to students in the comfort of their own homes. Over the years, Jeremy’s expertise in the Chinese food industry has continued to gain wide recognition.
Pei Pa Tofu; a traditional and popular dish from Hong Kong, with a tasty mixture of prawns and tofu, served on a bed of pak chois.
Lemongrass and Sesame Steamed Sea Bass; a combination of aromatic Chinese and Thai flavours, this seafood dish has a fantastic balance of sweet, sour, savoury and salty.
Hong Kong Style Stir Fried Squid and Chinese Broccoli; a classic Hong Kong street food, packed with ‘umami’ flavours, using chilli, garlic, soy sauce, hoisin sauce and oyster sauce.
Recipes by Sandia Chang
Sandia Chang has held positions in respected restaurants such as Roganic and Marcus Wareing at the Berkeley. Originally from California, Sandia is currently the personality and creative behind London’s Bubbledogs and Kitchen Table.
Chinese spaghetti and meatballs; a Chinese take on an Italian classic featuring juicy but light pork meatballs and a real ‘umami’ flavour.
Lazy Mother’s Oyster Noodles; a hearty and warming noodle dish using courgettes, chilli oil and oyster sauce. It’s a simple, tasty and flavoursome noodle treat.
Chiu Chow Chilli Prawns; a joyful and aromatic dish featuring fiery chilli, a sweetness from the prawns and a sprinkle of coriander. Prawns also mean laughter in Chinese so this is a perfect Chinese New Year dish.
Recipes by Ping Coombes
Chef Ping Coombes’ Malaysian inspired dishes led to her becoming the winner of Masterchef 2014. Since, Ping has gone on to write a cookbook, stage her own pop up and run various street food classes. Currently, she is the executive chef at the pan-Asian restaurant Chi Kitchen.
Crispy Duck Jewelled Salad; a flavoursome and refreshing salad with lots of textures and rich duck, which is roasted in a honey and soy dressing before being tossed together with pak choi, edamame, mangetout and egg noodles in a tangy dressing.
Good Fortune Rice; a savoury rice dish flavoured with pork, dried shrimps, soy sauce, oyster sauce and sweet potato. Eating rice is essential for Chinese families as it represent good luck!
Peanut Butter Ribs; ribs smothered in a rich sticky, peanut butter sauce and sprinkled with chopped peanuts and spring onions.
Happy Chinese New Year from Lee Kum Kee!
Ken Hom’s Pan Fried Chicken on Crispy Noodles
“This noodle dish is a great favourite of many dim-sum diners in Hong Kong and Canton. In fact, I love it so much I tend to order it whenever I can. Pan-fried so that thin, crispy fresh egg noodles are browned on both sides, and then served with a shredded chicken sauce, it makes a wonderful finale to any dim sum meal. As with noodles in general, this dish is enjoyable anytime and one can see people eating it throughout the day, not just after dim-sum.
It combines the crispy texture of the noodles with the softness and blandness of the chicken breasts. In this recipe the chicken is velveted, that is, coated with egg white and cornflour, to keep the meat moist and tender. The result is a comfort dish elevated to a simple culinary delight.” – Ken Hom
Serves 4
Preparation time: 30 minutes
Cooking time: 25 minutes
Ingredients
• 225g boneless chicken breasts, skinned and finely sliced
• 225g dried thin Chinese egg noodles
• 2 tbsp. Lee Kum Kee Premium Oyster Sauce
• 1 tbsp. Lee Kum Kee Double Deluxe Soy Sauce
• 3 tbsp. groundnut or vegetable oil (for pan frying the noodle)
• 2 tbsp. groundnut or vegetable oil (for pan frying the chicken)
• 175g fresh bean sprouts
• 2 tbsp. shaoxing rice wine or dry sherry
• 300ml chicken stock
• 1 tbsp. cornflour mixed with 1½ tablespoons water
• 1 tsp. salt
• ½ tsp. freshly ground black pepper
• For garnish – 3 tbsp. spring onions, finely sliced
For the marinade:
• 1 egg white
• 2 tsp. cornflour
• 1 tsp. salt
• ½ tsp. freshly ground white pepper
Method
1. Combine the chicken, egg white, cornflour, salt and pepper in a small bowl. Mix well and leave in the refrigerator for at least 20 minutes.
2. Blanch the noodles for 2 minutes in a large pot of salted boiling water or accordingly to the package instructions. Drain them well.
3. Heat a large frying pan until it is hot, then add 1½ tablespoons of oil. Spread the noodles over the surface evenly, turn the heat to low and allow the noodles to turn brown slowly. This should take about 5-8 minutes.
4. When the noodles are brown, gently flip them over and brown the other side, adding more oil if needed. When both sides are browned, remove the noodles and keep warm.
5. Heat a wok until it is very hot and then add oil. When the oil is very hot, remove the wok from the heat, and immediately add the chicken shreds, stirring vigorously to keep them from sticking. When the chicken pieces turn white (this should take 2 minutes), quickly drain the chicken and all of the oil in a stainless steel colander set in a bowl. Discard the oil.
6. Clean the wok and reheat it over high heat. Now add the bean sprouts, rice wine, Double Deluxe Soy Sauce, chicken stock, salt, and pepper. Bring the mixture to boil and add the cornflour mixture. Bring it to a simmer again. Return the chicken to the sauce and give the mixture a few stirs. Pour this over the noodles, garnish with the spring onions and serve at once.
Ken Hom’s Stir-fried Cucumbers with Hot Spices
“This is a simple stir-fried cucumber dish inspired from my trips to western China. Once the ingredients are assembled, it is very quick to cook and the chilli oil and ginger contrast well with the cool, crisp cucumber. Once you get into the habit of cooking cucumbers, you will be delighted by their transformation into a greater tasting vegetable.” – Ken Hom
Serves 4
Preparation time: 30 minutes
Cooking time: 5 minutes
Ingredients:
• 750g cucumbers (about 2)
• 2 tsp Lee Kum Kee Pure Sesame Oil
• 1 tbsp Lee Kum Kee Black Bean Garlic Sauce
• 2 tsp Lee Kum Kee Chiu Chow Chilli Oil
• 1 tbsp groundnut or vegetable oil
• 1 tbsp fresh ginger, finely chopped
• 2 tbsp spring onions, finely sliced
• 1 tsp salt (1 for marinating, 2 for cooking)
• ½ tsp freshly ground black pepper
• 2 tsp sugar
• 120ml water
• For garnish – chopped coriander
Method
1. Peel the cucumbers, slice them in half lengthways then use a teaspoon to remove the seeds. Cut the cucumbers into 2cm dice then sprinkle them with the salt and mix well.
2. Put the mixture into a colander and let it sit for 20 minutes to drain. This rids the cucumber of any excess liquid. When the cucumber cubes have drained, rinse them in water and then blot them dry with kitchen paper.
3. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the ginger and spring onions and stir-fry for about 30 seconds.
4. Add the cucumbers, Black Bean Garlic Sauce, Chiu Chow Chilli Oil, salt, pepper and sugar and stir for another 30 seconds until they are well coated with the spices and flavourings.
5. Add the water and continue to stir-fry over a high heat for 3-4 minutes until most of the water has evaporated and the cucumbers are cooked. At this point, add the Pure Sesame Oil and garnish with coriander. Serve immediately.
Ken Hom’s Stir-fried Pork with Lee Kum Kee Black Bean Garlic Sauce
“Pork goes particularly well with black beans, the salty and pungent flavour is so distinctively southern Chinese Cantonese. This simple, homely, stir-fried dish is one I often ate as a child. Sometimes my mother would vary the taste by adding chopped chilli for an extra spicy touch. It is very quick to cook and goes well with plain rice and any stir-fried vegetables.” – Ken Hom
Serves 4
Preparation time: 10 minutes, plus 20 minutes marinating time for the pork
Cooking time: 10 minutes
Ingredients:
• 450g lean pork
• 3 tbsp Lee Kum Kee Black Bean Garlic Sauce
• 2 tsp Lee Kum Kee Double Deluxe Soy Sauce
• 1 tbsp Lee Kum Kee Pure Sesame Oil
• 1 ½ tbsp groundnut or vegetable oil
• 3 tbsp spring onions, finely chopped
• 1 tbsp shallots, sliced
• 1 tsp caster sugar
• 1 tbsp chicken stock or water
• For garnish – sliced spring onion
For the marinade:
• 1 tbsp Lee Kum Kee Double Deluxe Soy Sauce
• 2 tsp Lee Kum Kee Pure Sesame Oil
• 1 tbsp. Shaoxing rice wine or dry sherry
• 1 tsp cornflour
Method:
1. Cut the pork into thin slices 5cm (2 inch) long. Put the slices into a small bowl and mix them well with the Shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Let them marinade for about 20 minutes.
2. Heat a wok or large frying-pan until it is hot. Add half of the oil and when it very hot and almost smoking, lift the pork out of the marinade with a slotted spoon, put it in the wok, and quickly stir-fry it for about 2-3 minutes. Then transfer to a colander set on a bowl.
3. Wipe the wok clean, re-heat it and add the rest of the oil. Then add the spring onions and shallots. A few seconds later add the rest of the ingredients except the sesame oil. Bring the mixture to a boil and then return the pork to the wok or pan.
4. Stir-fry the entire mixture for another 3 minutes and then drizzle with the remaining sesame oil. Transfer onto a platter, top with spring onions and serve.
Premium Oyster Sauce
RRP £2.75, 255g – available from all major supermarkets
• The first and original oyster sauce in the world
• Over a hundred years of craftsmanship on making oyster sauce
• Only quality, matured and fresh oysters are selected
• Rich and smoky oyster taste and aroma
• Thick and smooth, not lumpy
• Thickens sauces, brings out the umami of all ingredients, enriches a dish colour and appearance and enhances flavour
• Perfect for chicken pies, stews, paella, risotto and stir-fried rice
Chiu Chow Chilli Oil
RRP £2.90, 170g – available from all major supermarkets
• Made from finest chillies, peppers, garlic and spices, packed with aromatic aromas
• Half chilli oil and half chilli flakes
• Ideal for a variety of dishes, adding an enhanced aromatic taste and a spicy kick
• Perfect for dipping, dumplings, dim sum, stir fries, noodles, dressings, salads
Premium Light Soy Sauce
RRP £1.20, 150ml – available from all major supermarkets
• Naturally brewed
• Savoury, strong umami flavour
• Enhances umami taste of dishes and cooking
• The ideal seasoning for fried rice and stir-fry dishes, marinating, curry, dressing for cold dishes including salads
Premium Dark Soy Sauce
RRP £1.20, 150ml – available from all major supermarkets
• Naturally brewed
• Sweeter taste than light soy sauce, less savoury with caramelised tones
• Adds dark brown colour to the dish including braising and casseroles, marinades and stir-fried noodles
Double Deluxe Soy Sauce
RRP £1.70, 150ml – available from Tesco
• Naturally brewed
• Double fermented light soy sauce which provides a stronger, richer soy aroma and flavour
• A tasty seasoning for stir-fried beef fillet cube, pan-fried king prawns, steamed fish, stir-fried noodles, salad dressings, salted caramel
• Gold winner, The Grocer Food and Drink award 2010
Sweet Soy Sauce
RRP £2, 207ml – available from Tesco
• Sweet and aromatic – the taste of Hong Kong
• Great for dressing or dipping – perfect for dim sum and rice
Oriental Sesame Dressing
RRP £2.30, 207ml – available from Tesco
• A special blend of soy sauce, vinegar, sesame oil with a hint of chilli and garlic
• Ideal for use in salads to give an oriental savoury twist or as a seasoning sauce for noodles, dim sum and dumplings
Hoisin Sauce
RRP £1.89, 210ml – available from Tesco
• Can be used as a dressing on crispy aromatic duck and as a stir fry sauce in many Chinese classics such as Kung Pao Chicken
• Also great as a dip and a marinade for ribs and roasts
Chilli Garlic Sauce
RRP £1.89, 190ml – available from Tesco
• Made from salted chillies and minced garlic
• Provides a savoury hot sauce for stir-fries
• Can be used with all meats and seafood
Black Bean Garlic Sauce
RRP £1.89, 205ml – available from Tesco
• Made from specially selected chillies and fermented broad beans
• Has a mild spiciness, perfect for stews and stir-fries
