Friday, October 24, 2014

Cooking with Lee Kum Kee Menu Oriented Sauces: Lemongrass chicken wings (香茅雞翅)

We now come to the final dish of the Lee Kum Kee cook off using the Menu-Oriented sauces. I guess the best is always saved for the last? Well, according to my family whom tasted all four dishes, they ranked this their top favorite. That's  Lemongrass chicken wings (香茅雞翅). Perhaps its the nice aromatic lemongrass marinate that made the chicken wings finger-licking good! And you cannot, I'm  serious, cannot stop at one :9
How do you usually cook lemongrass infused dishes? I reckon the usual procedure will be slicing or pounding the grass to get it's natural juices out. Some would even blend the lemongrass into puree to get the maximum aromatic infusion. However, I am sure you had experienced before that "husk-like" texture of the grass when "accidentally" eaten and it ain't that palatable if you know what I mean. :P

So using this Lemongrass marinate from Lee Kum Kee actually eliminates the whole procedure as mentioned above. So convenient and it is not only strong in lemongrass flavoring, it is also well seasoned. No extra salt or sugar is required when you cook this dish....cool right. ;) 

Let's get on with the recipe then shall we?
Okay, that's pretty much it. Lee Kum Kee lemongrass marinade plus chicken wings..period. Of course you can opt for other protein. But if you want a quick cook meal and have only 30 minutes to spare...I suggest chicken wings, it cooks and tenderized much easier.

Add the marinate to the chicken wing joints. Rub in the marinade and let sit for a good 5 minutes before cooking it. Go do you other dishes and chill this in the fridge!

After 5 minutes, heat a pan with 1 tsp of oil at medium low heat. Add in the marinated chicken wing joints. *Remember not to wash the marinating container after you remove the wings later. You need the left over marinade!*
Cook the chicken wings in the pan and keep a watchful eye over them. It might burnt relatively easily, so stir the wings around occasionally.
Yeah I almost burnt my chicken wings! But luckily it was just small bits on the skin haha! And somehow it turned out really yummy with the charred bits! At this point when the chicken wings are slight golden brown on the outside. Add 1/2 cup water and 1/2 tsp of corn starch into the marinate sauce that is left in the marinating container. Mix well and add into the pan with the chicken wings.
Reduce the fire to a simmer and cover the wings to let braise for a good 10 minutes. The liquid should slowly reduce and become thick.
By now, the chicken wings should be tender and well coated with the lemongrass sauce...so yummy. :9 Dish up and serve!
Ingredients for  Lemongrass chicken wings (香茅雞翅) (Serves 4)  
10 chicken wings, cut and cleaned
1 packet of Lee Kum Kee Lemongrass Marinade sauce

Thickening sauce : Left over Lemongrass marinade + 1/2 cup water + 1/2 tsp corn starch
  • In a mixing bowl, add chicken wing joints and LKK lemongrass marinade in. Massage the marinade on the chicken wings.
  • Let the chicken wings sit for a good 5 minutes in the fridge.
  • Heat up the cooking pan with a teaspoon of cooking oil with medium low fire.
  • Add in the marinated chicken wings. Do not toss the marinade left in the mixing bowl, set aside for use later. Keep watch and make sure you don't burn the wings!
  • Mix 1/2 cup of water and 1/2 tsp of corn starch to the marinade mixing bowl and combine well with the left over marinade sauce.
  • After the wings changed colour, to a slight golden colour, about 5 minutes, add in a the marinade sauce water mixture. '
  • Lower the fire to a simmer and cover the wings. Cook for a good 10 minutes until the liquid has thicken up and the chicken wings are cooked through and tender.
  • Dish out and serve while still warm. Enjoy!
Tadah! I mean how easy can this be? And it is so delicious too! Perfectly seasoned without having me to worry a single thing. I have to say this easy Menu-Oriented marinade packs are just perfect for busy people that wants to serve a decent meal for the family when they seriously have no leisure what so ever to cook the traditional way. My kids didn't even know it was from a package heehee...shhhh!

Thanks again to Lee Kum Kee for giving me this opportunity to participate in this fun challenge! I truly had fun cooking and blogging these recipes. And if any of you are interested in cooking any of the four dishes I introduced these few days...look out for these Lee Kum Kee packages:
These Menu-Oriented ready packs from Lee Kum Kee can be found in any major grocer, like NTUC, Cold Storage and also Giant. 

Here are all the links of the other recipes in case you are interested. ;)
Thank you so much for going through this whole cook off with me. And I appreciate your patience and interests in my posts. Do try them out and let me know how you like them!

Have a great day guys!





Thursday, October 23, 2014

Cooking with Lee Kum Kee Menu Oriented Sauces: Prawn tomato omelet with egg tofu (蕃茄明蝦炒蛋)

Adjourning to the third recipe for this Lee Kum Kee using the Menu-Oriented sauce packs; Prawn tomato omelet with egg tofu (蕃茄明蝦炒蛋)
This third dish is actually quite a common and popular one among many household. I am sure many of us cook prawn omelet or tomato omelet before. I was thinking, why not perk it up a notch using Lee Kum Kee's Menu-Oriented Tomato Garlic Prawn sauce?
Looks so shiok isn't it? Such a wonderful dish to go with warm steamy rice! Sure reminds me of childhood and my mum's cookinh. ;9 So let's get started shall we?

A look at what we need for this dish:
Egg tofu, Lee Kum Kee Tomato garlic prawn sauce, a large fresh tomato, 5~6 fresh prawns and 2 eggs. Feel free to add more of any ingredient. :)
Personally I love egg tofu...fried haha! That creamy texture is so comforting. And if you have not tried cooking it with an omelet, you should totally try it. :9 
Before cooking, cut up all the necessary ingredients. I love the fact that I do not need to chop garlic since it is one of the more time consuming preparation work for me :P
Peel and devein the prawns, cut the egg tofu into smaller discs and slice the tomato into wedges. This takes like 5-7 minutes tops...yes peeling fresh prawns is easier then cooked prawns!
Heat up the cooking pan and add 1 tbsp of oil. Pan fry the egg tofu till slightly golden on both sides. Takes a minute on each side. Careful...it splatters, so pad dry the tofu discs before frying.
Next add in the prawns and tomato wedges at the same time. Stir fry gently not to break the egg tofu.
Once the prawns start to turn pink, add in the Lee Kum Kee Tomato Garlic Prawn sauce. Give it a stir and make sure everything is coated with the sauce.
Lastly you add in the beaten eggs. Cook for a minute or two or till the eggs just about to set and yet still creamy. Dish up and serve immediately. :9 So simple isn't it.

Ingredients for Prawn tomato omelet with egg tofu (蕃茄明蝦炒蛋)
1 package of Lee Kum Kee Tomato Garlic Prawn Sauce
5-6 large prawns
1 tube of egg tofu
1 large tomato
2 large eggs, beaten
  • Slice the egg tofu into discs and cut the tomato into wedges. Peel and devein the prawns. Set aside for use later.
  • Heat up 1 tbsp of cooking oil on the pan at medium fire. Pad dry the egg tofu discs and gently place them in the heated pan and pan fry on both sides till golden brown. About a minute on each side.
  • Add both prawns and tomato wedges in and stir fry till prawns start to turn pink.
  • Add in the Lee Kum Kee Tomato Garlic Prawn sauce and stir fry to coat the ingredients evenly.
  • Lastly, add in the beaten egg and cook for a couple minutes till the eggs are almost set. Remove from fire and dish up to serve. Enjoy!
This dish spells comfort all over. Somehow that tomato tangy, garlicky flavor is just so inviting. The sweet crunchy prawns, creamy egg tofu in that well coated and flavorful omelet is perfect. There is a slight spicy kick to the sauce..which actually brightens up the whole dish. I can have this dish alone and nothing else! So good. :9

Hope you guys will give this simple yet fabulous dish a try. I know I will be cooking it more and more often now since with the ready pack sauce from Lee Kum Kee around. :))