To Cook
Marinate the chicken wings for 30 mins.
Dip the chicken wings into the flour and put on a greased baking tray. Bake in a 200℃ preheated oven for 30 mins, flip over the chicken wings and bake for another 10 mins or until done.
Chicken
Stir Fried Chicken Thigh and Spring Onion with Oyster Sauce
To Cook
Mix chicken with marinade.
Sauté spring onions in 2 tbsp oil until fragrant. Add chicken and stir fry until lightly golden yellow. Pour in water, add onions and capsicums, cook until sauce thickens. Serve.
Chinese Big Plate Chicken
To Cook
In a pan, heat up oil over medium high heat and fry sliced lotus roots until crisp and lightly browned. Drain and set aside. Next, fry the potatoes until slightly browned. Drain and set aside.
Add 2 tbsp oil to frying pan, add garlic, ginger, star anise, dried red chillies and chicken meat. Stir fry until cooked.
Add rice wine, green & red chilli peppers, spring onions and potatoes. Stir fry until done.
Add in chilli bean sauce, chicken bouillon, dark soy sauce, water and sugar. Stir until well combined.
Transfer to a serving dish and arrange fried lotus roots on top. Serve.
Steamed Spicy Chicken with Black and White Fungus
To Cook
Soak white and black fungus in water until softened. Drain and tear into pieces.
Mix chicken pieces with marinade and stir in white and black fungus. Steam for 15 mins over high heat or until cooked through. Garnish with spring onions and serve.
Sautéed Oyster Dices in Sesame Puff
To Cook
Knead 200g flour with baking powder, yeast and water to form a soft dough. Mix remaining 50g flour with oil to form an oil paste.
Divide soft dough into 8 portions. Roll out each dough portions to 5mm thickness. Brush oil paste onto each dough and roll up. Flatten each dough again. Brush with Char Siu Sauce and roll up.
Flatten dough again and roll into an oval shape. Brush with water and sprinkle with sesame seeds on one side. Arrange dough on oiled baking tray. Bake puffs in a 220°C preheated oven for 15 mins until golden brown.
Marinate chicken. Blanch oyster meat in boiling water and drain.
Stir fry garlic and shallots in 2 tbsp oil. Add chicken and oysters, sauté until cooked. Add red bell peppers, carrots and water chestnuts. Stir fry for 1 min then, add sauce mix. Stir and heat through.
Add pine nuts to filling and mix well. Stuff filling into sesame puffs and serve hot.
Roast Chicken in Soybean Sauce
To Cook
Rinse the chicken clean and pat dry. Mix marinade thoroughly and evenly coat the chicken. Let it stand for 2 hrs.
Roast the chicken for 30–40 mins in a 180°C preheated oven. Baste the chicken with oil occasionally. Roast until cooked through.
Mix the dipping sauce and heat up before serving.
Stir Fried Chicken and Mushrooms with Oyster Sauce
To Cook
Mix chicken with marinade ingredients.
Heat oil in a pan and sauté red chillies. Add chicken and stir fry until almost cooked.
Add button mushrooms, baby corns and Lee Kum Kee Premium Oyster Sauce.
Stir fry for another 2 mins then, dish out and serve.
Chicken Wonton Soup
To Cook
Blanch Chinese cabbage and cool. Combine minced pork, chopped Chinese cabbage and Seasoning Mix for Shanghai Wonton together. Wrap pork filling in wonton wrappers, seal with egg white and chill.
Put shredded Chinese ham in chicken. Simmer chicken in a pot of water (around 3L) with salt and sugar over high heat for 30 mins. Turn to low heat and simmer for another 2 hrs. Add Lee Kum Kee Chicken Powder Seasoning to taste.
Cook Shanghai wontons and Chinese cabbage in water. Take them out and put into chicken soup to serve.
Steamed Chicken with Fine Shrimp Sauce
To Cook
Mix all ingredients with marinade. Steam on high heat for 10 mins or until cooked through.
Remove and serve.
Stir Fried Chicken Fillet with Bell Capsicums
To Cook
Mix chicken with marinade and set aside.
Heat oil in a pan and sauté chicken and garlic. Add capsicums, water and 1 tsp Lee Kum Kee Concentrated Chicken Broth. Quickly stir fry over high heat until cooked.
Dish out and serve.
Steamed Rice in Lotus Leaf
To Cook
Mix chicken with marinade. Heat oil in a pan and stir fry chicken until cooked. Add dried shrimps, barbecued pork and mushrooms. Stir fry for 2 mins.
Add rice and seasoning mix. Stir well until heated through.
Clean fresh lotus leaf and set aside. If using dried lotus leaf, soak in hot water until softened. Drain.
Place all stir fried ingredients on the lotus leaf and top with spring onions. Wrap. Steam the lotus leaf rice over high heat for 15 mins. Remove and cut open the lotus leaf. Serve hot.
Stir Fried Chicken with Cashew Nuts
To Cook
Mix chicken with marinade and set aside.
Heat up oil in a pan and sauté garlic and chicken. Add sweet radish, dried bean curd, capsicums and water. Stir fry over high heat until cooked through.
Toss in cashew nuts and Lee Kum Kee Concentrated Chicken Broth. Stir fry for 1 min. Dish out and serve.