Chicken Mushroom
Ingredients:
4 medium-sized free range organic Chicken thighs, deboned, de-skinned, sliced to 1inch X 1inch chunks
9 fresh shitake mushrooms, sliced to 1cm thick slices
5 spring onions, top and tailed sliced to 1 inch pieces on an angle
1 inch piece of fresh root ginger, peeled, sliced
120ml vegetable stock
3 Tbsp Lee Kum Kee Premium Oyster Sauce Buy
1 Tbsp Lee Kum Kee Premium Light Soy Sauce Buy
1 Tbsp cornflour
1 tsp Lee Kum Kee Premium Dark Soy Sauce Buy
2 Tbsp peanut oil or rapeseed oil
2 Tbsp shaoxing rice wine or dry sherry
1 Tbsp cornflour + 2 Tbsp cold water
For Garnish:
1 spring onion, top and tailed, sliced to 1 cm on diagonal for garnish
1 tsp Lee Kum Kee Chilli Garlic Sauce (optional)
Method:
- Marinate the chicken thigh pieces in Oyster Sauce for 10 minutes. Just before cooking, dust the chicken with cornflour.
- Heat a wok over high heat until smoking. Add oil and fry ginger slices for a few seconds. Quickly add the chicken pieces and let the meat settle for a few seconds in the wok to brown on one side before stirring the chicken. Stir-frying the chicken for 2 minutes.
- Season the chicken with Shaoxing rice wine and add the shitake mushrooms and spring onions. Toss-cooking for 30 seconds. Then pour in the veg stock liquid.
- Season with Light Soy Sauce, Dark Soy Sauce and bring to the boil.
- Mix the cornflour and water well and pour into the wok to thicken the sauce. Garnish with fresh spring onions and serve with brown rice. Serve with Chilli Garlic Sauce for a spicy kick.
Braised Spicy Beef Brisket
Ingredients:
250g beef brisket
10g garlic, ginger, shallot, bay leaves(optional), star anise(optional), cinnamon(optional), black cardamom(optional), dried chili(optional)
1L water
2 Tbsp oil
2 Tbsp Lee Kum Kee Chilli Bean Sauce Buy
1 Tbsp Lee Kum Kee Premium Oyster Sauce Buy
1 Tbsp Lee Kum Kee Premium Light Soy Sauce Buy
50g sugar
2 Tbsp corn starch slurry
Method: