L.K.K Seasoning Soy Sauce (16.9oz)

Sauce
L.K.K Seasoning Soy Sauce (16.9oz) - CoKoYam L.K.K Seasoning Soy Sauce (16.9oz) - CoKoYam
L.K.K Seasoning Soy Sauce (16.9oz) - CoKoYam L.K.K Seasoning Soy Sauce (16.9oz) - CoKoYam
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L.K.K Seasoning Soy Sauce (16.9oz)

$3.99
Sauce
$3.99

L.K.K Seasoning Soy Sauce (16.9oz)

Over 130 Years Historical Reputation Brand

  • Vegan
  • Non GM
  • No Preservative

Made from high quality soybeans. It is naturally fermented which results in a rich soy flavor and aroma. This is an ideal sauce for marinating, dipping or stir-frying which enhances the taste and appearance of all kinds of dishes.

All Purpose Seasoning Sauce

 

Braised Chicken (for 2 Servings)

黃燜雞 (二人份) 

主料

帶骨雞肉(剁成大塊)              1

輔料

土豆(去皮,切大塊)              1    

青椒(切大塊)                          1    

紅椒(切大塊)                          1    

洋蔥(切大塊)                          1

水發香菇                                3

料酒                                        少許

八角                                        2    

桂皮                                        1    

香葉                                        2    

花椒                                        少許   

蔥                                            2    

薑                                            3    

油                                            適量   

水                                            適量               

醬料

李錦記舊庄特級蠔油                                    1湯匙

李錦記味極鮮特級醬油                                3湯匙

李錦記黃豆醬                                                1湯匙            

李錦記特級老抽                                            1湯匙

李錦記特級調味雞粉(不加味精)            1茶匙 

做法

  1. 雞肉用涼水洗淨,瀝乾水備用。
  2. 起鍋熱油,倒入雞肉煸炒3-5分鐘,淋上料酒,把水份炒乾放入八角,桂皮,香葉,花椒,蔥和薑炒出香味後加入李錦記舊庄特級蠔油,李錦記味極鮮特級醬油,李錦記黃豆醬,翻炒均勻,加入熱水和李錦記特級老抽調色。
  3. 大火煮開轉中小火燜煮20分鐘後放入土豆、青紅椒、洋蔥和水發香菇再炒10分鐘。撒上李錦記特級調味雞粉即可。

小提示:使用李錦記味極鮮特級醬油和李錦記黃豆醬,可讓雞肉香味更濃郁。

 

Braised Chicken Rice (2 Servings)

Ingredients

1 lb.                             bone-in chicken, chopped into big pieces     

Accessories

1                                  potato, peeled and cut into big cubes                                           1                                  green pepper, cut into big pieces                                                 1                                  red pepper, cut into big pieces          

1                                  onion, cut into big cubes

3 pcs.                           water-immersed shiitake mushrooms                                          a little                          cooking wine                                                                                

2 pcs.                           star anise                                                                                      1                                  cinnamon stick                                                                              2 pcs.                           bay leaves                                                                                     a few                          Sichuan peppercorns                                                   2                                  green onion stalks                                                               3                                  ginger slices                                                                                   as appropriate             oil                                                                                               as appropriate             water                                                     

Seasoning

1 Tbsp.                         Lee Kum Kee Premium Oyster Sauce                                            3 Tbsp.                         Lee Kum Kee Seasoning Soy Sauce                                              1 Tbsp.                         Lee Kum Kee Soybean Sauce                                                       1 Tbsp.                         Lee Kum Kee Premium Dark Soy Sauce                                      1 tsp.                           Lee Kum Kee Premium Bouillon Powder Flavored with Chicken  (No-MSG)              

 Directions

  1. Rinse the chicken with cool water, drain off the water and set it aside.
  2. Heat the wok until the oil gets warm, pour in the chicken and stir-fry for 3-5 minutes, sprinkle the cooking wine into the wok, continue the stir-frying until dry, put star anise, cinnamon stick, bay leaves, Sichuan peppercorns, green onions and ginger slices until fragrant, add Lee Kum Kee Premium Oyster Sauce, Lee Kum Kee Seasoning Soy Sauce and Lee Kum Kee Soybean Sauce, stir-fry until well combined, pour in some hot water and Lee Kum Kee Premium Dark Soy Sauce to add color.
  3. Cook over high heat to a boil, switch over medium-low heat for 20 minutes, put in the potato, green pepper, red pepper, onion, and water-immersed shiitake mushrooms, stir-fry for 10 minutes. Sprinkle Lee Kum Kee Premium Bouillon Powder Flavored with Chicken and serve.

Tip: Adding Lee Kum Kee Seasoning Soy Sauce and Lee Kum Kee Soybean Sauce can help enrich the taste of chicken.

Braised Shrimp (for 2 Servings)

油燜大蝦 (二人份)

烹煮時間:10分鐘

材料:

12安士                蝦(帶頭帶殼)

1顆       蔥(切斷)

2片       薑

2粒       蒜(切片)

2湯匙  食用油

適量      水

調味料:

3湯匙  李錦記味極鮮特級醬油

1湯匙  糖

適量      胡椒粉

1茶匙  李錦記特級調味雞粉   (不加味精)

1茶匙  李錦記純正濃香芝麻油

做法:

  1. 起鍋熱油,煸炒蝦3分鐘
  2. 放入蔥,薑,蒜,炒出香味
  3. 再放入李錦記味極鮮特級醬油,糖,胡椒粉
  4. 加入水,翻炒均勻
  5. 大火收汁後,放入李錦記特級調味雞粉(不加味精)和李錦記純正濃香芝麻油,炒勻即可出鍋。

 

Braised shrimp (2 servings)

Cooking time: 10 minutes

Ingredients

12 oz.    shrimp (with head and shell)

1 stalk   green onion (chopped)

2 slices  ginger

2 cloves garlic (chopped)

2 Tbsp. cooking oil

water, as desired

Seasoning

3 Tbsp. Lee Kum Kee Seasoning Soy Sauce

1 Tbsp. sugar

ground pepper, a pinch

1 tsp.     Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG Added)

1 tsp.     Lee Kum Kee Premium Pure Sesame Oil

Directions

  1. In a heated pan, stir fry shrimp for 3 minutes.
  2. Put in green onion, ginger, garlic and stir fry till fragrant.
  3. Then add in Lee Kum Kee Seasoning Soy Sauce, sugar and pepper.
  4. Add in water and stir fry to even.
  5. Turn on high heat to thicken the sauce, put in Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (no MSG) and Lee Kum Kee Premium Pure Sesame Oil. Stir fry to even before serving on plate.

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