LEE KUM KEE
Recipes

Cantonese Baked Rice

Ingredients

Chicken thigh fillets, cut into bite-size pieces 1200g
Jasmine rice, cooked 2000g
Corn, tinned, no added sugar 260g
Mushrooms, diced 150g
Onions, diced 150g
Smoked bacon, chopped into bits 150g
Lee Kum Kee (Professional) Gluten Free Oyster Sauce 75g
Eggs, beaten 6
spring onions, sliced diagonally 6
Cooking oil 15g
Lee Kum Kee (Professional) Chilli Garlic Paste 40g
Lee Kum Kee (Professional) Premium Light Soy Sauce 30g 

Sauce Mix

Cheese Sauce:
Vegetable stock 1200g
Cheddar cheese, grated 250g
Butter 150g
Flour 100g
White pepper 1g
Lee Kum Kee (Professional) Premium Light Soy Sauce (for finishing) 60g

Method

1 Marinate the chicken with Lee Kum Kee (Professional) Gluten Free Oyster Sauce and spring onions for 40 minutes. Pre-heat oven to 180°C.
2 Heat large frying pan in medium heat. Add oil and bacon. Fry till fragrant.
3 Add chopped onions and Lee Kum Kee (Professional) Chilli Garlic Paste . Stir-fry till fragrant. Push aside and make a well.
4 Add sweetcorn and mushrooms and cook till mushrooms are soft.
5 Add whisked egg and Lee Kum Kee (Professional) Premium Light Soy Sauce to cooked rice. Mix well till rice is coated in egg. Place rice mixture in deep roasting pan.
6 Remove ingredients in pan and pour onto cooked rice. Mix well and spread evenly.
7 Place and spread all the marinated chicken on top of the rice.
8 Melt butter in clean pan and sift flour into melted butter. Cook a little till it starts to foam.
9 Add white pepper.
10 Whisk in vegetable stock and cook till thickened and bring to a boil. Remove from pan and pour on top of rice mixture. Sprinkle cheese evenly on top.
11 Bake for 20-30 minutes till top turns golden brown.
12 Drizzle Lee Kum Kee (Professional) Premium Light Soy Sauce onto baked rice before serving.
 
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