6 delicious recipes to enjoy this Chinese New Year

6 delicious recipes to enjoy this Chinese New Year


Posted 5th February by Peter Byrne

Happy Chinese New Year!

It's the Year of the Pig and that means there's only one thing we can do - indulge in lots and lots of food. With this in mind, we thought we would share a selection of delicious meals for you to try - enjoy!

Smokin’ Lotus’ Chinese Style Lamb Skewers

Serves: 4-6

You will need

850g shoulder or neck of lamb

Marinade

2 tbsp Lee Kum Kee Premium Light Soy Sauce
4 tbsp Lee Kum Kee Premium Oyster Sauce
30g freshly grated ginger
2 tbsp Shaohsing rice wine
Spiced salt
2 tsp cumin seeds
½ tsp dried chilli flakes
1 tsp sea salt

Serve with flatbreads and salad

Directions

1. Cut the lamb into 3cm cubes. Mix the marinade ingredients in a glass bowl, add the lamb and turn until well coated. Cover and leave to marinate for at least 2 hours and up to 24 hours.

2. Mix all the spiced salt ingredients together.

3. Thread the lamb cubes onto skewers (if using wooden skewers, soak in water 30 minutes and protect the ends with foil when assembled).

4. To cook, light your BBQ. If you are using charcoal make sure the coals are fully lit and all the flames have died down. Place the lamb skewers on top of direct heat and sprinkle liberally with the spiced salt. Grill for 3-4 minutes each side, sprinkling with spiced salt every time. Cook to your liking.   

5. If you prefer to cook indoors, heat your grill to high and repeat the process described in step 4.

6. Serve with warmed flat-breads. Garnish with micro herbs or other salad leaves. 

Recipe courtesy of Lee Kum Kee

Smokin’ Lotus’ Chilli Garlic Glazed Salmon

Serves: 4

You will need

4 salmon fillets, approx. 175g each

Marinade

3 tbsp Lee Kum Kee Premium Light Soy Sauce 

Glaze

2 tbsp Lee Kum Kee Chilli Garlic Sauce
2 tsp Lee Kum Kee Premium Oyster Sauce
2 tsp Lee Kum Kee Oriental Sesame Dressing
2 tsp rice vinegar 

To serve

Asparagus
Baby courgettes
Tenderstem broccoli, which can all be cooked on the bbq at the same time as the fish 

Directions

1. Place the salmon in a glass dish, pour over the light soy sauce and leave to marinate for 1 hour.

2. Mix all the glaze ingredients together.

3. To cook, light your BBQ. If you are using charcoal make sure they are fully lit and all the flames have died down. Place your fish, skin side down, on the indirect heat of the grill.

4. Grill for 5 to 7 minutes, until the skin is crispy and fish is almost cooked. Flip the fish over, and grill for another minute or 2 and then flip back over. Brush liberally with the glaze and close the lid of the BBQ for a minute or 2  (you will need to take care cooking the fish as every BBQ is slightly different and salmon fillets can vary in thickness).

5. If you prefer to cook indoors, heat your grill to a medium and repeat the process described in steps 3 and 4.

6. Take the salmon off the grill, brush again with the glaze if wished, and serve immediately with a selection of griddled vegetables.

Recipe courtesy of Lee Kum Kee

Gizzi Erskine’s Soy Roast Chicken

Serves: 4

You will need

1 whole chicken 1.5-2kg

For the marinade:

3 tbsp Lee Kum Kee light soy sauce
1 tbsp Lee Kum Kee dark soy sauce
3 tbsp golden caster sugar
1 tbsp sesame oil
60ml rice vinegar
3 tbsp Lee Kum Kee Premium Oyster sauce
1.2 tsp Chinese 5 spice
1 tsp ground white pepper
1 tsp freshly ground black pepper
5 cm piece fresh ginger, peeled and sliced
1 red chilli, halved
6 spring onions
1 tbsp groundnut oil
Decent pinch of sea salt

Directions

1. Mix together all of the marinade ingredients together in a small bowl. Place the chicken on a roasting tray. Pour the marinade all over the chicken, massaging it into the skin, and stuffing the ginger pieces and chilli into the cavity of the chicken. Allow to marinate for at least 1 hour, but preferably overnight.

2. Once the marinating time is up, preheat the oven to 190C / 160C fan oven / Gas mark 5. Now this next bit is a little fiddly, but trust me it’s worth it. With a needle and thread, carefully sew up the skin around the base cavity of the chicken, (blanket stitch is ideal for this), so that it is as tightly sealed as possible. Pour off the marinade into a jug.

3. Give the roasting tray and wash, and then lay the spring onions in a line to act as a trivet for the chicken. Next, pour the marinade back into the cavity of the chicken through the neck cavity. Gently place on top of the spring onions being careful not to lose any juices. Finally, sew the skin of the neck cavity up to contain all of the marinade within the chicken.

4. Drizzle the groundnut oil over the chicken, and season liberally with salt. Put in the oven for 1 hour 10 minutes, depending on the size of the bird.

5. Allow the chicken to rest for 20 minutes before serving. To serve; cut through the part of the chicken that’s been sewn together and Pour out the juices. Carve the chicken either British or Chinese style and serve.

Recipe courtesy of Lee Kum Kee

Gizzi Erskine’s Mushroom, Beansprout and Spring Onion Crispy Broken Eggs

Serves: 1 

You will need

3 tbsp groundnut oil
3 Large Portobello Mushrooms, sliced into1cm thick pieces
3 spring onions, topped and tailed and cut into 5cm lengths
A large handful of beansprouts
3 medium eggs
½ tsp sea salt
1 1/2 tbsp Lee Kum Kee Premium Oyster Sauce
1 tsp Lee Kum Kee Chiu Chow Chilli Oil
1/2 red chilli thinly sliced
A few coriander leaves
Pinch of white pepper

Directions

1. Heat the oil in a wok or frying pan, over a very high heat. First fry the mushrooms for 3-4 minutes until their juices start to run and they begin to caramelise. Next add the spring onions, followed by the beansprouts and cook for 1 minute, keeping all the veg moving.  Remove from the pan and set aside.

2. Add another large glug of oil to the wok and allow to get really hot.  Crack the eggs into the wok, sprinkle with salt, and fry for 1 or 2 minutes, until the whites begin to crisp up but the yolks are still runny.

3. Add the vegetables to the eggs, and with a spatula carefully fold one half of the eggs over the top. Don’t worry if the eggs break, that’s why it’s called broken eggs!

4. Slide the eggs onto a plate, and drizzle the oyster sauce all over, followed by the oil from Chiu Chow Chilli Oil. Sprinkle with white pepper, the fresh chilli and lastly the coriander before serving immediately.

5. If you are vegetarian you can replace the oyster sauce by mixing together 1 tablespoon of Sweet Soy Sauce mixed with 1 tablespoon of the oil and chilli seeds from the Chiu Chow Chilli Oil.

Cook’s Tip: For a vegetarian alternative replace the oyster sauce by mixing together 1 tablespoon of Lee Kum Kee Sweet Soy Sauce mixed with 1 tablespoon of the oil and chilli seeds from the Lee Kum Kee Chiu Chow Chilli Oil

Recipe courtesy of Lee Kum Kee

Ken Hom’s Mother's Braised East-West Beef Stew

Serves: 4

You will need

900g- 1kg (2 to 2¼ lb) beef brisket
2 x 400g cans of plum tomatoes, drained and chopped
1 tablespoon olive oil
1 tablespoon groundnut oil
225 g (8 oz) onions, peeled and coarsely chopped
2 tablespoons finely chopped garlic
3 tablespoons Lee Kum Kee plum sauce
2 tablespoons Lee Kum Kee hoisin sauce
3 tablespoons Shaoxing rice wine or dry sherry
Zest from 1 lemon
2 tablespoons Lee Kum Kee Premium light soy sauce
Salt and freshly ground black pepper to taste
450g (1 lb) carrots, peeled and cut into 1-inch pieces
450g (1 lb) turnips, peeled and cut into 1-inch pieces
225g (8 oz) new potatoes, peeled and cut into 1-inch pieces
Small handful of olives

Directions

1. Blanch the beef for 10 minutes in boiling water, drain well in a colander, and pat dry with paper towels.

2. Put the tomatoes into a food processor and blend for just a few seconds or put them through a food mill. Set aside.

3. Heat a heavy casserole pot over moderate heat, add the olive and peanut oil, and slowly brown the beef on all sides. Remove them with a slotted spoon and pour off the excess fat and oil, leaving just 1 tablespoon. Add the onions and garlic, and cook for a few minutes until they are translucent.

4. Add to the onions and garlic the beef, tomatoes, plum sauce, hoisin sauce, Shaoxing rice wine or dry sherry, lemon zest, soy sauce, salt, and pepper. Bring the mixture to a boil, lower the heat, cover, and simmer for 1½ hours, or until the beef is tender. Skim the fat from the surface from time to time.

5. Add the carrots, turnips, and potatoes and cook, covered, for 20 minutes or until tender. Add the olives and heat them through. Skim off any surface fat and serve at once with plain rice on the side.

Recipe courtesy of Lee Kum Kee 

Ken Hom’s Savoury Duck with Oyster Sauce

Serves: 4

You will need

450 g (1 lb) boneless duck breasts, skinned
2 teaspoons Lee Kum Kee Premium Light Soy Sauce
2 teaspoons Shaoxing rice wine or dry sherry
2 teaspoons sesame oil
¼ teaspoon salt
Freshly ground black pepper to taste
2 teaspoons cornflour
3 tablespoons groundnut oil
3 tablespoons garlic, coarsely chopped
225g (8 oz) onion, sliced
3 tablespoons Lee Kum Kee Premium Oyster sauce
1 tablespoon Shaoxing rice wine or dry sherry
2 teaspoons Lee Kum Kee Chiu Chow Chilli Oil
1 teaspoon sugar
Handful of fresh coriander sprigs

Directions

1. Cut the duck breasts into thick slices 4 cm (1½ in) long x 1 cm (½ in) thick.  Put the duck slices into a bowl and add the soy sauce, rice wine or dry sherry, sesame oil, salt, pepper and cornflour.  Mix well and let the slices steep in the marinade for about 15 minutes.

2. Heat a wok or large frying-pan over high heat until it is very hot.  Add the oil, and when it is very hot and slightly smoking, add the duck from the marinade and stir-fry for about 2 minutes.  Remove the duck and drain it in a colander.  The duck should be slightly pink. Pour off all but 1½ tablespoons of the oil and re-heat it over high heat, add the garlic and onion and stir-fry for 3 minutes or until the onions are brown and soft.

3. Turn the heat to low and add the oyster sauce, rice wine, chilli oil and sugar and stir for 2 minutes.  Return the duck to the wok or pan. Stir to mix well, toss in the coriander sprigs and serve at once with plain rice.

Recipe courtesy of Lee Kum Kee






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