A Recipe Collection from Lee Kum Kee
Lee Kum Kee Group is a globally renowned enterprise symbolizing true unmatched authenticity and quality. Since Mr. Lee Kum Sheung invented oyster sauce in Nanshui of Guangdong Province and set up Lee Kum Kee in 1888, the Group has grown into a thriving brand with over 200 choices of sauces and condiments which are marketed to more than 100 countries and regions across five continents. The Corporate Support Centre of Lee Kum Kee is based in Hong Kong to support its production plants in Xinhui, Huangpu, Hong Kong, Malaysia and Los Angeles. The largest one is in Xinhui occupying 1,700 acres.
Over the years, Lee Kum Kee is dedicated to building and reinforcing its brand. With high reputation, exceptional taste, creative and environmental-friendly packaging, and supreme quality, Lee Kum Kee has become one of the top brands in the world and won many awards in the market. In 2008, Lee Kum Kee was appointed as the “Official Food & Beverage Supplier of Beijing Olympics”. In 2009, Lee Kum Kee was granted “The Credible Enterprise of China” accreditation (2009-2011) by the China Enterprise Reputation & Credibility Association (Overseas), and has been awarded the “Caring Company Logo” for 8 consecutive years and “Reader’s Digest Trusted Brand Award” for 11consecutive years. In the same year, Lee Kum Kee was appointed the “Official Qualified Supplier of raw and auxiliary materials in catering category” in Shanghai World Expo and the Group Chairman Mr. Lee Man Tat received “Industrialist of The Year Award 2009” by the Federation of Hong Kong Industries. In 2010, Lee Kum Kee was granted the “Caring Employer Award” in the “2010 China Corporate Social Responsibility Ranking” and Group Chairman Mr. Lee Man Tat was awarded the Bronze Bauhinia Star by The Government of HKSAR.
With “Pragmatism, Integrity and Constant Entrepreneurship” and “Si Li Ji Ren” as its corporate values, Lee Kum Kee is committed to achieving its mission of “Promoting Chinese cuisine worldwide” and “Advocating the premium Chinese health regimen and nurturing healthier lives with balance, affluence, and harmony”. Besides, the Group is dedicated to “Serving and rewarding the community”.
Lee Kum Kee is committed to corporate social responsibility activities. One of the key areas is education. Over the years, the Group donated money to build schools and support students in need. Group Chairman Mr. Lee Man Tat made a donation to Tsinghua University to build the Bio-Medical Sciences Library, established Lee Man Tat Secondary School in Xinhui and Lee Shiu Nan Memorial School in Nanshui. In 2011, Lee Kum Kee Philanthropy School donated by the Group to the China Red Cross Foundation was inaugurated in Ping Wu County of Mianyang after the 5.12 Sichuan Earthquake.
Quality, safety and environmental protection are also important to Lee Kum Kee. The Group holds strong belief in “100-1=0”, with significant investments in quality management. In 2009, the Group set up the Food Safety and Nutritionist Commission and implemented environmental management facilities. All of these are the realisation of the Lee Kum Kee’s core value of “Si Li Ji Ren”.
Equipped with a unique management culture, stringent quality control and innovative products, the century-old Lee Kum Kee has achieved unanimous worldwide recognition.
1 tsp Cornstarch
2 tsp Lee Kum Kee Selected Light Soy Sauce
1 tsp Lee Kum Kee Premium Oyster Sauce
¾ Ib boneless skinless Chicken (cut into 1” square)
1 tbsp Lee Kum Kee Selected Light Soy Sauce
2 tbsp Vegetable Oil, 3 Cloves Garlic (chopped)
2 pcs Shallots (thinly sliced)
6 pcs Fresh Chilis (halved)
2 tbsp Lee Kum Kee Selected Light Soy Sauce
1 tbsp Lee Kum Kee Chili Bean Sauce
3 tbsp Chicken Stock, 3 tsp Palm Sugar
1 tbsp Sesame Oil
½ cup Thai Basil or Sweet Basil Leaves
½ pcs small Onion (sliced)
1 tsp Fish sauce
1. Combine the marinade ingredients in a bowl. Add the chicken, stir to coat and set aside to let marinate for 15 minutes.
2. Heat a wok over high heat. Add the oil, swirling to coat the sides. Add the garlic, and shallots and stir-fry until fragrant, about 10 seconds.
3. Add the chicken and cook until no longer pink, about 1 minute. Add the chilis and cook for about 30 seconds.
4. Add Lee Kum Kee Selected Light Soy Sauce, chicken stock, fish sauce, and sugar and bring to a boil, stirring until sauce thickens, about 1 minute.
5. Toss in the basil and serve on a sizzling hot plate.