Monday, January 27, 2014

Celebrate the Chinese New Year with Lee Kum Kee Sauces and Condiments!

The Chinese New Year arrives on January 31st this year, and what better way to celebrate than to whip up some delicious Chinese dishes. Lee Kum Kee makes that easy to do thanks to their delicious sauces and condiments. In fact, they make more than 200 authentic Chinese products! For example, your family would enjoy a Hoisin Glazed Baked Ham or Braised Hoisin Short Ribs with Beer using Lee Kum Kee’s Hoisin Sauce. Or use Lee Kum Kee’s Oyster Flavored Sauce to make yummy Pan-Glazed Salmon! Check out the recipes below:

Chinese New Year Chicken Wings in 3 Flavors for Good Luck

Serves: 12 party portions

• 18 oz chicken wings

Flavor 1: Honey Soy Ginger Marinade
• 2 tbsp Lee Kum Kee Premium Oyster Flavored Sauce
• 5 tbsp Lee Kum Kee Premium Soy Sauce
• 1 tbsp Lee Kum Kee Minced Ginger or grated fresh ginger
• 2 tbsp honey

Flavor 2: Char Siu Honey Marinade
• 1 tbsp Lee Kum Kee Premium Oyster Flavored Sauce
• 4 tbsp Lee Kum Kee Char Siu Sauce
• 2 tbsp honey

Flavor 3: Chili Garlic Marinade
• 2 tbsp Lee Kum Kee Premium Oyster Flavored Sauce
• 3 tbsp Lee Kum Kee Chili Garlic Sauce
• 2 tbsp honey
• 3 tbsp Greek yogurt

• Marinate chicken wings in either 1 of the 3 different marinades (or simply use 3 types of marinades for a combo of varieties). Set aside in the fridge for 2 hours or overnight.
• Preheat oven for 10 minutes. Put the marinated wings into oven of 450 degrees F and bake for 30 minutes.

Braised Hoisin Short Ribs with Beer

Serves: 2 Servings

• 3 lbs beef short ribs (about 10 ribs)
• Salt and freshly ground pepper
• 3 Tbsp vegetable oil
• 12 garlic cloves smashed
• 1-inch piece ginger, peeled and sliced into 1/4-inch slices
• 12 oz good ale (recommended: Bass)
• 4 Tbsp rice wine vinegar
• 2 cup Lee Kum Kee Hoisin Sauce
• 1 cup water

• Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
• Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer, vinegar and water. Stir and then cover and simmer for 2 hours.
• Preheat the oven to 350 degrees F.
• Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
• Remove ribs and ginger from sauce. Strain fat from the top of the pot and pour the remaining sauce over short ribs for extra flavor.

Sriracha Chili Dip

Serves: 6 people

• 1 cup mayonnaise - Yogurt or sourcream can be substituted for the mayonnaise
• 1 tbsp lemon or lime juice
• 2 tbsp Lee Kum Kee Sriracha Chili Sauce

• Combine all ingredients and mix well.
• Refrigerate and serve chilled.

My favorite Lee Kum Kee products are their Panda Brand Ready Sauces. There are many wonderful recipes you can make, such as Lettuce Wraps or Broccoli Beef. But my family’s favorite way to use the sauces is to mix them in with chopped up chicken or beef, and then eat it over white rice. Check out my two dishes below, which were a huge hit with the kids!

Chicken and Panda Brand Sauce for Orange Chicken

Beef and Panda Brand Sauce for Mongolian Beef or Panda Brand Sauce for Broccoli Beef

My husband and one son like a spicier taste, so they really enjoyed the Mongolian Beef Sauce best. My other son and I prefer a milder taste, so we loved the dish made with the Broccoli Beef Sauce.

I encourage you to check out Lee Kum Kee’s recipe page for more wonderful recipes to celebrate the Chinese New Year or to make any time of the year! Find out more about Lee Kum Kee products at


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