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Lee Kum Kee’s professional range of sauces are developed especially for wok-based cooking in multi-skilled environments.
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Recipes
Chicken Hoisin Meatballs
Ingredients
Butter
1 tsp
Small onion, finely diced
1
Minced chicken, preferably thigh meat
200g
Lee Kum Kee (Professional) Hoisin Sauce
and extra on the side for dipping
4 Tbsp
Breadcrumbs
2 Tbsp
Ginger, grated
1 tsp
Oil for deep frying
Method
Fry the onions in the oil until just softened
Add to the chicken mince with the
Lee Kum Kee (Professional) Hoisin Sauce
, breadcrumbs and ginger.
Shape into balls and deep fry in the oil until golden. (Makes 30 medium balls)
Serve piled on a plate with Hoisin Sauce for dipping.
Serves
2 as main or 4 as starter
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Hot Off The Wok
-
Chicken Hoisin Meatballs Cooking Tips
Episode 1 - Hot Off The Wok - Behind Authenticity - China Tang
Episode 10 - Hot Off The Wok - Behind Authenticity - Fish School
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