Flavouring your every day, every way

Lee Kum Kee’s high-quality sauces and condiments can effortlessly bring any pan-Asian cuisine to life from the comfort of your home, helping you to create a true celebration of sensational flavours.

The Premium Oyster Sauce is Lee Kum Kee’s big hitter when it comes to flavour. Crafted with the finest oyster extract, it’s the umami-packed magic sauce your cooking craves. From marinades and stir-fries to stews and a roast chicken glaze that will have you hooked – it’s kitchen wizardry at its best!

Or, if you prefer to add a spicy kick to your dishes, check out Lee Kum Kee’s Chiu Chow Chilli Oil. Crafted from the finest chillies, garlic, and spices, it’s a flavour symphony with layers of heat. Mix it up with the Lee Kum Kee Hoisin Sauce for a seafood stir-fry sensation, or go bold by using it as a fiery dipping sauce or drizzling oil!

Explore and discover your flavour favourites in the most dragon-tastic way possible with Lee Kum Kee.

Fortune roast chicken

Serves 4
Hands-on time 5 min, plus 3 hours marinating
Oven time 1 hour 10 min, plus 10 min resting

Ingredients

• 1 medium whole chicken, approx 1.5kg

For the marinade

• 6 tbsp Lee Kum Kee Premium Oyster Sauce
• 2 tbsp Lee Kum Kee XO Sauce, optional

Method

1. Mix together the Premium Oyster Sauce and XO Sauce, if using, then pour over a whole chicken. Rub the marinade all over the outside so it’s completely coated, then leave to marinate in the fridge for at least 3 hours.

2. When you’re ready to cook, heat the oven to 180°C fan/gas 4, then cover the chicken with foil. Once the oven is hot, roast for 45-50 minutes.

3. Remove the foil, then turn the oven up to 200°C fan/gas 6. Roast for another 20 minutes or until the skin is golden brown and crispy, then let the chicken rest for 10 mins before serving. Serve with roast veg, mange tout and green beans.

Spicy hoisin king prawns

Serves 4
Hands-on time 15 min

Ingredients

• 1 tbsp vegetable oil
• 1 tbsp chopped spring onion, plus extra to serve
• 400g raw king prawns

For the sauce

• 3 tbsp Lee Kum Kee Hoisin Sauce
• 1 tsp Lee Kum Kee Chiu Chow Chilli Oil
• 1 tbsp water

Method

1. Mix all the sauce ingredients together in a small bowl, then set aside.

2. Add the vegetable oil to a large pan or a wok over a medium-high heat. Once hot, add the garlic and cook until fragrant, then remove from the pan and set aside. Add the prawns to the pan and cook for 3-4 minutes, stirring occasionally until they turn pink.

3. Pour the sauce over the prawns, then stir to coat them evenly. Cook for another 2 minutes to allow the sauce to thicken slightly. Serve on a platter with the spring onion sprinkled on top. Serve with rice, extra chilli oil and spring onion on the side.

Prosperity stir-fry noodles

Serves 4
Hands-on time 20 min

Ingredients

• 3 tbsp Lee Kum Kee Sesame Wok Oil
• 2 medium free-range eggs, beaten
• 1 red pepper, sliced
• 2 carrots, peeled and cut into long, thin strips
• 1 small red onion, sliced
• 5 spring onions, cut into 4cm pieces
• 400g fresh egg noodles

For the sauce

• 4 tbsp Lee Kum Kee Premium Oyster Sauce
• 1 tbsp Lee Kum Kee Chiu Chow Chilli Oil, optional

Method

1. Heat 1 tbsp of the sesame wok oil in a pan or a wok, then add the beaten eggs. Cook the eggs for 2 minutes, using a spatula to break them into small pieces. Once they turn golden brown, remove and set aside.

2. Heat the remaining sesame wok oil, then add all the vegetables. Cook for 3 minutes until they start to soften, then add the noodles and toss together.

3. Add the oyster sauce and chilli oil, if using, and return the eggs. Heat everything through for 2-3 minutes, mixing well to combine completely. Serve immediately with extra chilli oil on the side.

Hot and sour soup

Serves 4
Hands-on time 20 min

Ingredients

• 2 tbsp vegetable oil
• 150g bamboo shoots, cut into long, thin strips
• 1 small carrot, cut into long, thin strips
• 200g firm tofu, cut into long, thin strips
• 200g shiitake mushrooms, sliced
• 1 tbsp Lee Kum Kee Chilli Garlic Sauce
• 1.5l unsalted vegetable stock
• 5 tbsp cornflour
• 6 tbsp water

To serve

• 5 tbsp Lee Kum Kee Seasoned Rice Vinegar
• 4 tbsp Lee Kum Kee Premium Light Soy Sauce
• A pinch of ground white pepper
• Shredded spring onion

Method

1. Add the oil to a pan or a wok over a medium heat. Once hot, add the bamboo, carrot, tofu and mushrooms, then stir for 3 minutes until they start to often.

2. Add the Chilli Garlic Sauce and cook until fragrant, then add the vegetable stock. Bring to the boil, then simmer for about 5 minutes.

3. Mix the cornflour and water together in a small bowl, then slowly add to the pan, stirring as you go, to help the soup thicken.

4. Remove from the heat, then stir in the rice vinegar, soy sauce and white pepper. Top with a little shredded spring onion, then serve immediately.