{"id":413285,"date":"2018-02-19T08:12:08","date_gmt":"2018-02-19T08:12:08","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=413285"},"modified":"2018-02-19T11:10:52","modified_gmt":"2018-02-19T11:10:52","slug":"chinese","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/chinese\/","title":{"rendered":"Good fortune to all \u2013 celebrity chefs celebrate Chinese New Year with Lee Kum Kee! www.uk.lkk.com"},"content":{"rendered":"

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Good fortune to all \u2013 celebrity chefs celebrate Chinese New Year with Lee Kum Kee\u00a0www.uk.lkk.com<\/a><\/h3>\n

\"\"<\/p>\n

FACEBOOK<\/a> | TWITTER<\/a> | INSTAGRAM<\/a> | YOUTUBE<\/a><\/p>\n

It\u2019s 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 \u2013 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.
\nMatched with beautiful photography and a nod to authentic Chinese food symbolism, the recipes include a variety of both traditional and modern flavours \u2013 with something for novice cooks, everyday foodies and the epicurious. The recipes feature Lee Kum Kee\u2019s 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\u2019t 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.<\/p>\n

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.<\/p>\n

Recipes by Ken Hom<\/strong><\/p>\n

\"\"
\nKen Hom is a globally recognised celebrity chef, author and television presenter. In 2009 he was awarded with an honorary OBE for \u2018services to culinary arts\u2019, recognising his achievements and the impressive social and historical impact he made on the way the UK has \u2018adopted\u2019 Chinese cuisine.<\/p>\n

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\u2019s quick-to-cook and goes well with plain rice and any stir-fried vegetables.
\nPan-fried Chicken on Crispy Noodles; delicious pan-fried chicken on crispy fresh egg noodles served with a light but luxurious sauce.
\nStir-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.<\/p>\n

Recipes by Jeremy Pang<\/strong><\/p>\n

\"\"
\nChef 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.
\nPei 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.
\nLemongrass 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.<\/p>\n

Hong Kong Style Stir Fried Squid and Chinese Broccoli; a classic Hong Kong street food, packed with \u2018umami\u2019 flavours, using chilli, garlic, soy sauce, hoisin sauce and oyster sauce.<\/p>\n

Recipes by Sandia Chang<\/strong><\/p>\n

\"\"
\nSandia 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\u2019s Bubbledogs and Kitchen Table.<\/p>\n

Chinese spaghetti and meatballs; a Chinese take on an Italian classic featuring juicy but light pork meatballs and a real \u2018umami\u2019 flavour.<\/p>\n

Lazy Mother\u2019s Oyster Noodles; a hearty and warming noodle dish using courgettes, chilli oil and oyster sauce. It\u2019s a simple, tasty and flavoursome noodle treat.
\nChiu 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.<\/p>\n

Recipes by Ping Coombes<\/strong><\/p>\n

\"\"
\nChef Ping Coombes\u2019 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.<\/p>\n

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.
\nGood 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!<\/p>\n

Peanut Butter Ribs; ribs smothered in a rich sticky, peanut butter sauce and sprinkled with chopped peanuts and spring onions.<\/p>\n

Happy Chinese New Year from Lee Kum Kee!<\/p>\n

\"\"<\/p>\n

Ken Hom\u2019s Pan Fried Chicken on Crispy Noodles<\/h3>\n

\"\"
\n\u201cThis 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.<\/p>\n

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.\u201d \u2013 Ken Hom<\/p>\n

Serves 4
\nPreparation time: 30 minutes
\nCooking time: 25 minutes<\/p>\n

Ingredients
\n\u2022 225g boneless chicken breasts, skinned and finely sliced
\n\u2022 225g dried thin Chinese egg noodles
\n\u2022 2 tbsp. Lee Kum Kee Premium Oyster Sauce
\n\u2022 1 tbsp. Lee Kum Kee Double Deluxe Soy Sauce
\n\u2022 3 tbsp. groundnut or vegetable oil (for pan frying the noodle)
\n\u2022 2 tbsp. groundnut or vegetable oil (for pan frying the chicken)
\n\u2022 175g fresh bean sprouts
\n\u2022 2 tbsp. shaoxing rice wine or dry sherry
\n\u2022 300ml chicken stock
\n\u2022 1 tbsp. cornflour mixed with 1\u00bd tablespoons water
\n\u2022 1 tsp. salt
\n\u2022 \u00bd tsp. freshly ground black pepper
\n\u2022 For garnish – 3 tbsp. spring onions, finely sliced<\/p>\n

For the marinade:
\n\u2022 1 egg white
\n\u2022 2 tsp. cornflour
\n\u2022 1 tsp. salt
\n\u2022 \u00bd tsp. freshly ground white pepper<\/p>\n

Method
\n1. 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.<\/p>\n

2. Blanch the noodles for 2 minutes in a large pot of salted boiling water or accordingly to the package instructions. Drain them well.<\/p>\n

3. Heat a large frying pan until it is hot, then add 1\u00bd 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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Ken Hom\u2019s Stir-fried Cucumbers with Hot Spices<\/h3>\n

\"\"<\/p>\n

\u201cThis 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.\u201d \u2013 Ken Hom<\/p>\n

Serves 4
\nPreparation time: 30 minutes
\nCooking time: 5 minutes<\/p>\n

Ingredients:
\n\u2022 750g cucumbers (about 2)
\n\u2022 2 tsp Lee Kum Kee Pure Sesame Oil
\n\u2022 1 tbsp Lee Kum Kee Black Bean Garlic Sauce
\n\u2022 2 tsp Lee Kum Kee Chiu Chow Chilli Oil
\n\u2022 1 tbsp groundnut or vegetable oil
\n\u2022 1 tbsp fresh ginger, finely chopped
\n\u2022 2 tbsp spring onions, finely sliced
\n\u2022 1 tsp salt (1 for marinating, 2 for cooking)
\n\u2022 \u00bd tsp freshly ground black pepper
\n\u2022 2 tsp sugar
\n\u2022 120ml water
\n\u2022 For garnish – chopped coriander<\/p>\n

Method<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Ken Hom\u2019s Stir-fried Pork with Lee Kum Kee Black Bean Garlic Sauce<\/h3>\n

\"\"<\/p>\n

\u201cPork 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.\u201d \u2013 Ken Hom<\/p>\n

Serves 4
\nPreparation time: 10 minutes, plus 20 minutes marinating time for the pork
\nCooking time: 10 minutes<\/p>\n

Ingredients:
\n\u2022 450g lean pork
\n\u2022 3 tbsp Lee Kum Kee Black Bean Garlic Sauce
\n\u2022 2 tsp Lee Kum Kee Double Deluxe Soy Sauce
\n\u2022 1 tbsp Lee Kum Kee Pure Sesame Oil
\n\u2022 1 \u00bd tbsp groundnut or vegetable oil
\n\u2022 3 tbsp spring onions, finely chopped
\n\u2022 1 tbsp shallots, sliced
\n\u2022 1 tsp caster sugar
\n\u2022 1 tbsp chicken stock or water
\n\u2022 For garnish – sliced spring onion<\/p>\n

For the marinade:
\n\u2022 1 tbsp Lee Kum Kee Double Deluxe Soy Sauce
\n\u2022 2 tsp Lee Kum Kee Pure Sesame Oil
\n\u2022 1 tbsp. Shaoxing rice wine or dry sherry
\n\u2022 1 tsp cornflour<\/p>\n

Method:
\n1. 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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Premium Oyster Sauce<\/strong><\/p>\n

\"\"
\nRRP \u00a32.75, 255g – available from all major supermarkets
\n\u2022 The first and original oyster sauce in the world
\n\u2022 Over a hundred years of craftsmanship on making oyster sauce
\n\u2022 Only quality, matured and fresh oysters are selected
\n\u2022 Rich and smoky oyster taste and aroma
\n\u2022 Thick and smooth, not lumpy
\n\u2022 Thickens sauces, brings out the umami of all ingredients, enriches a dish colour and appearance and enhances flavour
\n\u2022 Perfect for chicken pies, stews, paella, risotto and stir-fried rice<\/p>\n

Chiu Chow Chilli Oil<\/strong><\/p>\n

\"\"
\nRRP \u00a32.90, 170g – available from all major supermarkets
\n\u2022 Made from finest chillies, peppers, garlic and spices, packed with aromatic aromas
\n\u2022 Half chilli oil and half chilli flakes
\n\u2022 Ideal for a variety of dishes, adding an enhanced aromatic taste and a spicy kick
\n\u2022 Perfect for dipping, dumplings, dim sum, stir fries, noodles, dressings, salads<\/p>\n

Premium Light Soy Sauce<\/strong><\/p>\n

\"\"
\nRRP \u00a31.20, 150ml – available from all major supermarkets
\n\u2022 Naturally brewed
\n\u2022 Savoury, strong umami flavour
\n\u2022 Enhances umami taste of dishes and cooking
\n\u2022 The ideal seasoning for fried rice and stir-fry dishes, marinating, curry, dressing for cold dishes including salads<\/p>\n

Premium Dark Soy Sauce<\/strong><\/p>\n

\"\"
\nRRP \u00a31.20, 150ml – available from all major supermarkets
\n\u2022 Naturally brewed
\n\u2022 Sweeter taste than light soy sauce, less savoury with caramelised tones
\n\u2022 Adds dark brown colour to the dish including braising and casseroles, marinades and stir-fried noodles<\/p>\n

Double Deluxe Soy Sauce<\/strong><\/p>\n

\"\"
\nRRP \u00a31.70, 150ml – available from Tesco
\n\u2022 Naturally brewed
\n\u2022 Double fermented light soy sauce which provides a stronger, richer soy aroma and flavour
\n\u2022 A tasty seasoning for stir-fried beef fillet cube, pan-fried king prawns, steamed fish, stir-fried noodles, salad dressings, salted caramel
\n\u2022 Gold winner, The Grocer Food and Drink award 2010<\/p>\n

Sweet Soy Sauce<\/strong><\/p>\n

\"\"
\nRRP \u00a32, 207ml – available from Tesco
\n\u2022 Sweet and aromatic \u2013 the taste of Hong Kong
\n\u2022 Great for dressing or dipping \u2013 perfect for dim sum and rice<\/p>\n

Oriental Sesame Dressing<\/strong><\/p>\n

\"\"
\nRRP \u00a32.30, 207ml \u2013 available from Tesco
\n\u2022 A special blend of soy sauce, vinegar, sesame oil with a hint of chilli and garlic
\n\u2022 Ideal for use in salads to give an oriental savoury twist or as a seasoning sauce for noodles, dim sum and dumplings<\/p>\n

Hoisin Sauce<\/strong><\/p>\n

\"\"
\nRRP \u00a31.89, 210ml \u2013 available from Tesco
\n\u2022 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
\n\u2022 Also great as a dip and a marinade for ribs and roasts<\/p>\n

Chilli Garlic Sauce<\/strong><\/p>\n

\"\"
\nRRP \u00a31.89, 190ml \u2013 available from Tesco
\n\u2022 Made from salted chillies and minced garlic
\n\u2022 Provides a savoury hot sauce for stir-fries
\n\u2022 Can be used with all meats and seafood<\/p>\n

Black Bean Garlic Sauce<\/strong><\/p>\n

\"\"
\nRRP \u00a31.89, 205ml \u2013 available from Tesco
\n\u2022 Made from specially selected chillies and fermented broad beans
\n\u2022 Has a mild spiciness, perfect for stews and stir-fries<\/p>\n

\n

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Good fortune to all \u2013 celebrity chefs celebrate Chinese New Year with Lee Kum Kee\u00a0www.uk.lkk.com FACEBOOK | TWITTER | INSTAGRAM | YOUTUBE It\u2019s 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 […]<\/p>\n","protected":false},"author":5,"featured_media":413303,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-413285","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/413285","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=413285"}],"version-history":[{"count":3,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/413285\/revisions"}],"predecessor-version":[{"id":413321,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/413285\/revisions\/413321"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/413303"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=413285"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=413285"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=413285"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}