Chicken Burger with Oyster Sauce Marinade and Teriyaki Mayonnaise
Ingredients (serves 4):
· 4x 175g skinless chicken breast, sliced in half
· 3 tbsp Lee Kum Kee Premium Oyster Sauce
· 4 seeded burger buns
· 1 large tomato, sliced
· 4 medium gerkins, thinly sliced lengthways
· 10g pickled ginger
· 8 slices streaky bacon
· Lettuce leaves, chopped
· 4 slices white or red onion
Sauce Mix:
Teriyaki Mayonnaise:
· 8 tbsp mayonnaise
· 4 tbsp Lee Kum Kee Teriyaki Sauce
· 4 tsp ketchup
· 4 tsp French mustard
· 100g finely chopped gherkin
· 2 tsp horseradish cream
Hot Chilli Mayonnaise:
· 8 tbsp mayonnaise
· 4 tbsp Lee Kum Kee Chilli and Garlic Sauce
Method:
Marinate the chicken with Oyster Sauce and refrigerate for 2 hours. Place the chicken on a medium to hot chargrill and cook to desired temperature, or 8-10 minutes if the chicken is thick. Cook the streaky bacon until it is a little crispy and reserve.
Cut the seeded burger bun in half and warm it on both sides on the barbecue. Spread a spoon of mayonnaise mix on the base bun slice, and place the streaky bacon, chopped lettuce, tomato, onion, ginger and then gherkin on top. Put a large dollop of the mayonnaise on the top slice of bun, arrange the bun on top of the stacked burger. Serve with extra mayonnaise.
Grilled scallops with white wine and Plum Sauce
Ingredients (serves 4):
Marinade
· 1 tbsp Lee Kum Kee Double Deluxe Soy Sauce
· 1 tbsp Lee Kum Kee Pure Sesame Oil
· ½ lemon, juiced
Sauce for dipping:
· 2 tbsp Lee Kum Kee Plum Sauce
· 1 tbsp Lee Kum Kee Double Deluxe Soy Sauce
· 1 tbsp white wine
· 2 tbsp chopped dill
· ½ Shallot, finely chopped
Method:
Clean scallops and their shells thoroughly. Mix together the ingredients for the marinade, add the scallops and set aside for 15 minutes.
Mix the Double Deluxe Soy Sauce and Plum Sauce with the white wine, chopped dill and shallot as a dipping sauce. Set aside.
Barbecue scallops until it well-cooked. Serve in the shells and spoon over a little of the dipping sauce over each one.
Grilled lamb skewers in Char Siu sauce
Ingredients (serves 4-6):
· 1kg lean lamb steak, cut into 3-4cm cubes
Marinade:
· 25g onion, finely chopped
· 40g carrot, finely chopped
· 20g celery, finely chopped
· 2-3 cloves garlic, finely chopped
· 5g rosemary spikes, finely chopped
· 2 tbsp Lee Kum Kee Premium Oyster Sauce
· 4 tsp Lee Kum Kee Premium Oyster Sauce
· 3 tbsp red wine
Sauce for dipping:
· 2 tbsp Lee Kum Kee Premium Oyster Sauce
· 2 tbsp Lee Kum Kee Chiu Chow Chilli Oil
· 2 tbsp red wine
Method:
Mix the marinade ingredients together in a bowl. Add the cubed lamb and toss together until the meat is well-coated. Marinate for 2-3 hours.
Thread the lamb pieces evenly onto 10 wooden skewers. Barbecue for 8-10 minutes on each side or until the meat is well-cooked.
Serve with a fresh cucumber and carrot salad, dressed with Lee Kum Kee Oriental Sesame Dressing.
Mixed mushrooms in oyster sauce
Ingredients (serves 4):
· 600g mixed mushrooms
Marinade:
· 5 tbsp Lee Kum Kee Premium Oyster Sauce
· 1 tbsp Lee Kum Kee Pure Sesame Oil
· 2-3 cloves garlic
Sauce for dipping:
· 2 tbsp Lee Kum Kee Premium Oyster Sauce
· 1 tsp Lee Kum Kee Chiu Chow Chilli Oil
· 1 tbsp rice wine vinegar
· 2 tbsp olive oil
· ¼ tsp freshly-ground black pepper
Method:
Using a small brush, clean the mushrooms and trim the stalks. Mix the marinade ingredients together, add the mushrooms, toss together then marinade for 10 minutes. Meanwhile mix together the dipping sauce.
Barbecue for 2-3 minutes and serve immediately with sauce for dipping.
For more info: lkk.com
