LEE KUM KEE Drunken Chicken Marinade 410ml

Lee Kum Kee Drunken Chicken Marinade (410ml) is a versatile marinade that blends Shaoxing wine, soy sauce, and other seasonings to create a rich and savory flavour, traditionally used for making drunken chicken. This marinade can be used in various ways to infuse dishes with the authentic taste of Chinese cuisine. Here are four to five ways to use it:

1. Drunken Chicken

• Ingredients:
• 410ml Lee Kum Kee Drunken Chicken Marinade
• 500g chicken thighs or whole chicken
• Water for poaching
• Sliced green onions and cilantro for garnish
• Instructions:
• Poach the chicken in water until fully cooked, then let it cool.
• Marinate the cooked chicken in the Lee Kum Kee Drunken Chicken Marinade for at least 4 hours or overnight in the refrigerator.
• Slice the chicken and serve chilled, garnished with green onions and cilantro.
• Usage: This dish is served cold and is perfect for summer meals or as an appetizer.

2. Drunken Pork Belly

• Ingredients:
• 410ml Lee Kum Kee Drunken Chicken Marinade
• 500g pork belly, sliced
• Instructions:
• Boil the pork belly until tender.
• Once cooled, marinate the pork belly in the Drunken Chicken Marinade for at least 2-4 hours or overnight.
• Slice and serve chilled, or lightly pan-sear for a warm version.
• Usage: This dish can be enjoyed as an appetizer or main course, with a rich, savory flavour.

3. Marinated Tofu

• Ingredients:
• 410ml Lee Kum Kee Drunken Chicken Marinade
• 300g firm tofu, sliced
• Instructions:
• Press the tofu to remove excess moisture, then slice it into cubes or slabs.
• Marinate the tofu in the Drunken Chicken Marinade for at least 1-2 hours.
• Serve cold or pan-fry the marinated tofu for a crispy exterior.
• Usage: A vegetarian option that absorbs the bold, flavourful marinade, making it perfect for a light meal or snack.

4. Stir-Fried Vegetables with Drunken Chicken Marinade

• Ingredients:
• 2-3 tablespoons Lee Kum Kee Drunken Chicken Marinade
• Mixed vegetables (broccoli, carrots, mushrooms, etc.)
• 1 tablespoon oil
• Instructions:
• Heat oil in a pan and stir-fry the vegetables until tender-crisp.
• Add the Drunken Chicken Marinade and toss to coat the vegetables evenly.
• Stir-fry for another 2 minutes and serve.
• Usage: This quick stir-fry makes a delicious side dish or a light main course when served with rice or noodles.

5. Drunken Seafood (Shrimp or Scallops)

• Ingredients:
• 410ml Lee Kum Kee Drunken Chicken Marinade
• 500g fresh shrimp or scallops
• Instructions:
• Lightly blanch the shrimp or scallops until just cooked, then drain and cool.
• Marinate the seafood in the Drunken Chicken Marinade for 1-2 hours.
• Serve chilled as a seafood appetizer.
• Usage: The marinade enhances the natural sweetness of seafood, creating a light and flavourful dish.

Storage Tip: Once opened, store Lee Kum Kee Drunken Chicken Marinade in the refrigerator to maintain its freshness.

These recipes showcase the versatility of Lee Kum Kee Drunken Chicken Marinade, allowing you to use it with meats, tofu, seafood, or vegetables to create flavourful dishes with minimal effort. Whether served hot or cold, it brings a rich, savory, and authentic taste to your meals.

• Water.
• Rice Wine 25% (Water, Rice, Wheat),
• Soy Sauce (Water, Salt, Soybeans, Wheat Flour)
• Sugar,
• Salt,
• Flavour Enhancers (E621, E631E627),
• Acid E270,
• Spices.