Meals performs an integral a part of Lunar New Year celebrations, which falls on Feb. 12 this yr. Consuming in a restaurant is likely to be out the query, however you’ll be able to nonetheless cook dinner up a scrumptious feast along with your family.
Superstar chef Ken Hom has teamed up with Asian sauce, Lee Kum Kee, to deliver you Chinese recipes match for any lockdown banquet. From southern Cantonese black bean pork to easy stir-fried cucumbers, these comforting meals will deliver luck for the yr forward (which all of us want proper now).
Listed below are three scrumptious recipes that will help you cook dinner up a storm this week.
Pan-Fried Rooster on Crispy Noodles
Serves: 4 | Preparation time: half-hour | Cooking time: 25 minutes
225 g boneless hen breasts, skinned and finely sliced
225 g dried skinny Chinese egg noodles
2 tablespoons Lee Kum Kee Premium Oyster Sauce
1 tablespoon Lee Kum Kee Double Deluxe Soy Sauce
3 tablespoons canola or vegetable oil (for pan-frying the noodle)
2 tablespoons canola or vegetable oil (for pan-frying the hen)
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon cornstarch blended with 1 1/2 tablespoons water
1/2 teaspoon freshly floor black pepper
3 tablespoons spring onions, finely sliced
1/2 teaspoon freshly floor white pepper
1. Mix the hen, egg white, cornstarch, salt, and pepper in a small bowl. Combine nicely and depart within the fridge for no less than 20 minutes.
2. Blanch the noodles for two minutes in a big pot of salted boiling water or in keeping with the bundle directions. Drain them nicely.
3. Warmth a big frying pan till it’s sizzling, then add 1 1/2 tablespoons of oil. Unfold the noodles over the floor evenly, flip the warmth to low and permit the noodles to show brown slowly. This could take about 5-8 minutes.
4. When the noodles are brown, gently flip them over and brown the opposite facet, including extra oil if wanted. When either side are browned, take away the noodles and preserve heat.
5. Warmth a wok till it is vitally sizzling after which add oil. When the oil could be very sizzling, take away the wok from the warmth, and instantly add the hen shreds, stirring vigorously to maintain them from sticking. When the hen items flip white (this could take 2 minutes), rapidly drain the hen and the entire oil in a chrome steel colander set in a bowl. Discard the oil.
6. Clear the wok and reheat it over excessive warmth. Now add the bean sprouts, rice wine, Double Deluxe Soy Sauce, hen inventory, salt, and pepper. Deliver the combination to a boil and add the cornstarch combination. Deliver it to a simmer once more. Return the hen to the sauce and provides the combination a number of stirs. Pour this over the noodles, garnish with the spring onions and serve directly.
Stir-fried Pork with Black Bean Garlic Sauce
Serves: 4 | Prep time: 10 minutes, plus 20 minutes marinating time for the pork | Cooking time: 10 minutes
3 tablespoons Lee Kum Kee black bean garlic sauce
2 teaspoons Lee Kum Kee double deluxe soy sauce
1 1/2 tablespoons canola or vegetable oil
3 tablespoons spring onions, finely chopped
1 tablespoon shallots, sliced
1 teaspoon granulated sugar
1 tablespoon hen inventory or water
1 tablespoon Lee Kum Kee double deluxe soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1. Lower the pork into skinny slices 5 cm (2 inches) lengthy. Put the slices right into a small bowl and blend them nicely with the Shaoxing rice wine or dry sherry, soy sauce, sesame oil, and cornstarch. Allow them to marinate for about 20 minutes.
2. Warmth a wok or giant frying pan till it’s sizzling. Add half of the oil and when it extremely popular and nearly smoking, carry the pork out of the marinade with a slotted spoon, put it within the wok, and rapidly stir-fry it for about 2-3 minutes. Then switch to a colander set on a bowl.
3. Wipe the wok clear, reheat it and add the remainder of the oil. Add the spring onions and shallots. A number of seconds later add the remainder of the substances besides the sesame oil. Deliver the combination to a boil after which return the pork to the wok or pan.
4. Stir-fry the complete combination for an additional 3 minutes after which drizzle with the remaining sesame oil. Switch onto a platter, prime with spring onions, and serve.
Stir-fried Cucumbers with Scorching Spices
Serves: 4 | Prep time: half-hour | Cook dinner time: 5 minutes
1 tablespoon Lee Kum Kee black bean garlic sauce
2 teaspoons Lee Kum Kee chiu chow chilli oil
1 tablespoon canola or vegetable oil
1 tablespoon recent ginger, finely chopped
2 tablespoons spring onions, finely sliced
1 teaspoon salt (1 for marinating, 2 teaspoons for cooking)
1/2 teaspoon freshly floor black pepper
1. Peel the cucumbers, slice them in half lengthways then use a teaspoon to take away the seeds. Lower the cucumbers into 2 cm cube then sprinkle them with the salt and blend nicely.
2. Put the combination right into a colander and let it sit for 20 minutes to empty. This rids the cucumber of any extra liquid. When the cucumber cubes have drained, rinse them in water after which blot them dry with kitchen paper.
3. Warmth a wok or giant frying pan over excessive warmth till it’s sizzling. Add the oil, and when it is vitally sizzling and barely 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 an additional 30 seconds till they’re nicely coated with the spices and flavorings.
5. Add the water and proceed to stir-fry over a excessive warmth for 3-4 minutes till a lot of the water has evaporated and the cucumbers are cooked. At this level, add the sesame oil and garnish with cilantro.