LKK 李锦记 柱侯酱 368g

• For Searing: Stir-fry 1–2 tablespoons of paste in a hot wok with oil to release the aromatics before adding ingredients.
• For Braising: Add your choice of protein (like beef brisket) and root vegetables, then toss to coat thoroughly.
• For Simmering: Pour in water or broth, cover the pot, and simmer on low heat until the meat is tender.
• For Hot Pots: Mix a spoonful directly into your hot pot broth base to add instant depth and richness.

1. Braised Beef with Chu Hou Paste

• Ingredients:
• 2-3 tablespoons Lee Kum Kee Chu Hou Paste
• 500g beef brisket or stew meat
• 1 onion, chopped
• 2 cloves garlic, minced
• 2-3 cups water or beef broth
• 2 tablespoons soy sauce
• Instructions:
• Sauté onions and garlic until soft.
• Add beef and brown on all sides.
• Stir in Chu Hou Paste, soy sauce, and enough water or broth to cover the beef.
• Simmer on low heat for 1.5-2 hours until the beef is tender.
• Usage: This classic Cantonese dish pairs beautifully with rice or noodles, and the Chu Hou Paste provides a rich, savory flavour.

2. Chu Hou Braised Chicken

• Ingredients:
• 2 tablespoons Lee Kum Kee Chu Hou Paste
• 500g chicken thighs or drumsticks
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (optional)
• 1 tablespoon sugar
• 1 cup water or chicken broth
• Instructions:
• Brown the chicken pieces in a pan, then set aside.
• In the same pan, add Chu Hou Paste, soy sauce, wine, and sugar, and stir for a minute.
• Return the chicken to the pan and add water or broth.
• Simmer for 25-30 minutes until the chicken is tender and fully cooked.
• Usage: The paste enhances the dish with its umami flavours, making it a comforting meal when served with steamed rice.

3. Stir-Fried Vegetables with Chu Hou Paste

• Ingredients:
• 1 tablespoon Lee Kum Kee Chu Hou Paste
• Mixed vegetables (such as bell peppers, broccoli, and mushrooms)
• 1 tablespoon soy sauce
• 1 tablespoon oil
• Instructions:
• Heat oil in a wok or pan and stir-fry the vegetables until tender.
• Add Chu Hou Paste and soy sauce, and stir until the vegetables are coated in the sauce.
• Stir-fry for another 2-3 minutes, and serve.
• Usage: A quick and flavourful vegetarian dish, perfect as a side or light main course.

4. Chu Hou Pork Belly Stew

• Ingredients:
• 2-3 tablespoons Lee Kum Kee Chu Hou Paste
• 500g pork belly, cut into chunks
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 2-3 cups water or broth
• Instructions:
• Brown the pork belly pieces in a pan.
• Add garlic, Chu Hou Paste, soy sauce, and sugar, and stir to coat the pork.
• Add water or broth and simmer for 1.5-2 hours until the pork belly is tender and the sauce has thickened.
• Usage: This rich and flavourful dish is perfect with steamed rice or buns (mantou).

5. Chu Hou Noodle Stir-Fry

• Ingredients:
• 2 tablespoons Lee Kum Kee Chu Hou Paste
• 200g cooked noodles (egg noodles, udon, or rice noodles)
• 100g protein (such as beef, pork, or tofu)
• Mixed vegetables (like bell peppers and carrots)
• 1 tablespoon soy sauce
• Instructions:
• Stir-fry the protein and vegetables in a pan until cooked.
• Add the noodles, Chu Hou Paste, and soy sauce, and toss everything together until the noodles are well coated.
• Usage: A quick and flavourful stir-fry dish that can be prepared in minutes, making it a great weeknight meal.

These ideas highlight how Lee Kum Kee Chu Hou Paste can add depth and richness to a variety of dishes, from classic braises to quick stir-fries.

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