Lee Kum Kee is the quality Chinese sauce brand globally represented in over a hundred countries and carried by key supermarket chains and the ethnic trade. It is widely used by both consumers and professional chefs, including Michelin starred restaurants.
Authentic classic Chinese sauces from the
leading Chinese sauce brand
Rich and concentrated flavour profiles
Approximately 50-100 portions per bottle
Packed in convenient, easy-to-handle plastic bottles
For both Modern/ Fusion style and authentic Chinese cooking
Put chicken in marinade in a bowl. Leave it for at least 20 minutes.
Boil the noodles according to the package instructions. Once cooked, drain well.
Pre-heat oven to 220°C. Prepare a large roasting pan, add the oil to coat the roasting pan. Spread the noodles thinly over the surface evenly. If too crowded, use 2 trays, oil them before use. Place trays in oven and bake until golden brown.
Remove trays from oven, gently flip noodles over and brown the other side, adding more oil if needed. When both sides are browned, remove the noodles and keep warm.
Heat a wok till shimmering, remove from heat and add oil to swirl around the wok. Add the chicken, stirring vigorously to keep them from sticking. When the chicken pieces turn white (this should take 2 minutes), quickly drain the chicken and all of the oil in a stainless steel colander. Discard the oil.
Clean the wok and reheat it over high heat. Now add the last of the oil, then the bean sprouts, oyster mushrooms, spring onions and stir-fry for a minute. Then add sauce mix and bring the mixture to boil. Add the cornflour mixture.
Bring the mixture to a simmer once more, then return the chicken to the sauce and give the mixture a stir. Pour this over the noodles, garnish with the sesame seeds and serve immediately.
Alternatively, beef or pork can be used for this dish.