Sunday, June 19, 2016

Chili Garlic Sauce Paella


Ingredients:
250 gm.    Mixed Seafood (Shrimps, Squid, etc.)
2 T.            Olive Oil
1 T.            Minced Garlic
1 ½ T.    Chili Garlic Sauce
1 pc.           Onion, Peeled and Chopped
2 c.            Rice
2 pc.            Chicken Legs,  Cut into Pieces
3 T.            Tomato Paste
3 - 4 c.     Seafood Stock
½ t.             Salt
1/8 t. Pepper
1 pc.    Lemon
1 pc.         Bell Pepper, Cut into Strips

Procedure: 
  1. In a paellera, heat oil, sauté Lee Kum Kee Minced Garlic in Oil, Lee Kum Kee Chili Garlic Sauce and Onion till cooked, about 1 minute.  Add rice then stir to coat in oil.
  2. Add chicken pieces and tomato paste, continue cooking until chicken changes color.  Pour stock and cook till simmering.
  3. Season with salt pepper, lemon.  Add bell peppers on top then arrange the seafood decoratively, cover top  with foil.
  4. Bake at 350F for 15-25 minutes, till rice is done.   

Thursday, June 16, 2016

Tokyo Style Grilled Chicken


Ingredients
2kg        Chicken thigh fillet, skin on
150g LKK Chicken marinade
10g         ginger, grated
5g         white sesame seeds, toasted
30g         pineapple juice
30g         leeks, sliced
to taste salt and pepper

How to cook:

  • Combine LKK Chicken marinade, grated ginger, toasted white sesame seeds, pineapple juice, sliced leeks and season mixture with salt and pepper.
  • Marinate the chicken thigh fillet in the mixture overnight.
  • Grill the chicken for 4-5 minutes per side or until chicken is cooked. Use the leftover marinade as basting sauce.
  • Serve and enjoy!


Friday, June 3, 2016

Grilled Pandan Chicken

video
Ingredients
1kg        Chicken thigh fillet
50G        Oyster Sauce*
50G        Premium Soy Sauce*
100g       sprite
10g        brown sugar
3g        pandan flavor
5g        garlic, minced
2g        Pandan leaf, chiffonade

Methods:

  • Combine oyster sauce and premium soy sauce, sprite, brown sugar, pandan flavor, minced garlic, pandan leaf and season with salt and pepper.
  • Marinate the chicken thigh fillet in the mixture overnight.
  • Grill the chicken for 4-5 minutes per side or until chicken is cooked. Use the leftover marinade as basting sauce.

Serve and enjoy!

*Lee Kum Kee Recipe for 2016 Big Grill Masters campaign.