Flavourful sauces

Stumped for recipes? Head for cooking demonstrations at Lee Kum Kee’s Show Your Love Through Taste campaign, writes Sushma Veera

FOOD brings people together.

Realising this, Lee Kum Kee, a renowned and leading Asian sauces and condiments manufacturer, has taken this a step further with its year-long “Show Your Love Through Taste” campaign.
Lee Kum Kee is going on a roadshow with a custom-designed mobile kitchen. The campaign covers more than 70 locations over the weekends. Besides cooking demonstrations, Chef Wilson Ngew will also be sharing food preparation tips. He will whip up exciting dishes using a range of Lee Kum Kee products
At the recent launch, Datuk Chef Wan and Datuk Chef Ringo Kaw wowed the media with their culinary prowess. Try these recipes whipped up by Chef Wan.

Chicken and Shiitake Mushroom Stew

Ingredients
1 yellow onion (chopped)
4 garlic (minced)
2cm ginger (chopped finely)
12 pieces chicken
2 tbsps all purpose flour
A pinch of salt
Fresh cracked black pepper
4 tbsps olive oil
2 celery sticks (cut into 3cm length)
1 carrot (cut into large pieces)
3 potatoes (quartered)
10 shiitake mushrooms (sliced )
Red capsicum (cut into large cubes)
1 jar Lee Kum Kee black pepper sauce
Coriander leaves (chopped)
6 spring onion (cut to 3cm length)

Method
1.   Mix flour, salt and black pepper with chicken and brown in olive oil.
2.   Add chopped onions and garlic as well as ginger. Fry for another 3 minutes before adding the shiitake mushrooms and fry for another 2 minutes.
3.   Add black pepper sauce, some water, carrot, celery and potatoes and simmer for another 15 minutes.
4.   Add capsicum and coriander leaves. Cook sauce until thick and stew the chicken.
5.   Add spring onions and serve immediately.

Chicken in Soya Sauce

Ingredients
12 pieces chicken
1 tsp salt
1 tsp turmeric
Cooking oil for deep frying
85g dark raisins
⅓ cup of Lee Kum Kee Selected Light Soya Sauce
1 tbsp of Lee Kum Kee Premium Oyster Sauce
2 tbsp tamarind juice
2 pandan leaves tied into a knot
½ ripe pineapple (cut into cubes)
Coriander leaves (chopped)

Spice paste
15 dried chilies seeded and soaked to soften
10 shallots
4 garlic
2cm ginger
2cm galangal

Method
1. Rub chicken with salt and turmeric. Heat oil and fry the chicken. Set aside.
2. Remove most of the deep fried oil and leave only 3 tablespoons to fry the spice paste until fragrant.
3. Add soy sauce, oyster sauce, tamarind juice, pineapple, raisins and fried chicken. Coat chicken well with the sauces and add coriander leaves. sushma@nst.com.my

Chicken in Soya Sauce

Chicken and Shiitake Mushroom Stew

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Flavourful sauces

Stumped for recipes? Head for cooking demonstrations at Lee Kum Kee’s Show Your Love Through Taste campaign, writes Sushma Veera

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