Food performs an integral a part of Lunar New Year celebrations, which falls on Feb. 12 this 12 months. Eating in a restaurant is likely to be out the query, however you’ll be able to nonetheless cook dinner up a scrumptious feast together with your family.
Celebrity chef Ken Hom has teamed up with Asian sauce, Lee Kum Kee, to convey you Chinese recipes match for any lockdown banquet. From southern Cantonese black bean pork to easy stir-fried cucumbers, these comforting meals will convey success for the 12 months forward (which all of us want proper now).
Here are three scrumptious recipes that can assist you cook dinner up a storm this week.
Pan-Fried Chicken on Crispy Noodles
Serves: 4 | Preparation time: half-hour | Cooking time: 25 minutes
225 g boneless rooster 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 rooster)
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. Combine the rooster, egg white, cornstarch, salt, and pepper in a small bowl. Mix nicely and depart within the fridge for not less than 20 minutes.
2. Blanch the noodles for two minutes in a big pot of salted boiling water or in line with the package deal directions. Drain them nicely.
3. Heat a big frying pan till it’s scorching, then add 1 1/2 tablespoons of oil. Spread the noodles over the floor evenly, flip the warmth to low and permit the noodles to show brown slowly. This ought to take about 5-8 minutes.
4. When the noodles are brown, gently flip them over and brown the opposite aspect, including extra oil if wanted. When either side are browned, take away the noodles and hold heat.
5. Heat a wok till it is vitally scorching after which add oil. When the oil may be very scorching, take away the wok from the warmth, and instantly add the rooster shreds, stirring vigorously to maintain them from sticking. When the rooster items flip white (this could take 2 minutes), rapidly drain the rooster and the entire oil in a chrome steel colander set in a bowl. Discard the oil.
6. Clean the wok and reheat it over excessive warmth. Now add the bean sprouts, rice wine, Double Deluxe Soy Sauce, rooster inventory, salt, and pepper. Bring the combination to a boil and add the cornstarch combination. Bring it to a simmer once more. Return the rooster to the sauce and provides the combination a couple 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 rooster inventory or water
1 tablespoon Lee Kum Kee double deluxe soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1. Cut 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. Let them marinate for about 20 minutes.
2. Heat a wok or massive frying pan till it’s scorching. Add half of the oil and when it extremely popular and nearly smoking, elevate 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 couple of seconds later add the remainder of the substances besides the sesame oil. Bring the combination to a boil after which return the pork to the wok or pan.
4. Stir-fry all the combination for one more 3 minutes after which drizzle with the remaining sesame oil. Transfer onto a platter, prime with spring onions, and serve.
Stir-fried Cucumbers with Hot Spices
Serves: 4 | Prep time: half-hour | Cook 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. Cut 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. Heat a wok or massive frying pan over excessive warmth till it’s scorching. Add the oil, and when it is vitally scorching 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 one more 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 many of the water has evaporated and the cucumbers are cooked. At this level, add the sesame oil and garnish with cilantro.