3 Dish and 1 Soup Episode 7




In most cultures, home-cooked meals are an expression of love. 3 Dish 1 Soup – 三菜一汤 is exactly that, as well as a well-balanced and nutritious meal. Enjoying a meal, spending time talking and eating together are the small things in life that we often neglect.
A huge thank you to all our fans for supporting this series and trying out our recipes! We hope you enjoyed them as much as we did making them. Stay tuned as we share more easy and delicious meals that you can cook at home~
Until then, Stay Cookin~
#simple #singapore #videorecipes #homecook #tasty #3dish1soup #meatmensgxleekumkee #meatmensg #meatmen #delicious
Lemon Chicken – 柠檬鸡
1 packet of Lee Kum Kee Sauce For Lemon Chicken
670g boneless chicken thigh (cut into bite sizes)
8g of lemon skin (thinly sliced)
1 tsp rice syrup
Salt & pepper to taste
1 tsp garlic powder 
1 tbsp rice wine
1 tbsp lemon juice
1 egg white
1 tbsp cornstarch
5 tbsp potato starch
1½ tbsp cornstarch
1 tsp baking soda
½ tsp salt
1 tbsp cooking oil
½ tsp white sesame seed (Garnishing)

  1. Marinate chicken pieces with salt, pepper, rice wine and cornstarch. Mix well and coat well with egg. Set aside for 15 minutes.
  2. Coat each chicken piece with flour mixture. Dust the excess flour out and set aside.
  3. Shallow fry chicken till light golden brown. Drain dry.
  4. 2nd fry the chicken pieces at high heat till golden brown. Drain dry and set aside.
  5. With little oil in the pan, add a packet of Lee Kum Kee Sauce For Lemon Chicken, Add in lemon slices and rice syrup. Bring it to low boil. Toss in the fried chicken pieces and give a quick stir.
  6. Dish up and sprinkle white sesame seeds on top.

Minced Meat Tofu with Chilli Bean Sauce –  豆瓣酱碎肉豆腐
300g Silken Tofu
200g minced pork
1 tbsp minced garlic
1 tsp Lee Kum Kee Premium Oyster Sauce
1 tsp Lee Kum Kee Superior Light Soy Sauce
1 tsp sugar
½ tsp cornstarch
½ tsp Lee Kum Kee Pure Sesame Oil
1 tbsp Cooking oil
1 tbsp Lee Kum Kee Chilli Bean Sauce
½ tsp sugar
1 tbsp rice wine
1 tbsp scallion (chopped, for garnishing)

  1. Marinate minced meat with oyster sauce, light soy sauce, sugar, cornstarch & sesame oil for 10 minutes.
  2. Slice tofu and put them in a steamer. Steam tofu for 5 minutes. Drain away excess water in the dish and set aside.
  3. In a wok, stir fry garlic till fragrant. Add in minced meat and stir fry till well cooked. Mix in Lee Kum Kee Chilli Bean Sauce, dark soy sauce, sugar and rice wine. Stir fry till well mixed.
  4. Quickly pour over the steam tofu. Garnish with scallions.

Fish Soup with Tofu & Tomatoes – 番茄鱼片豆腐汤
450g fish slices (fish or your own preference)
½ tsp salt
½ tsp of sugar
1 tsp cornflour
½ tsp Lee Kum Kee Pure Sesame Oil
1.5 litres water
1 packet Lee Kum Kee Soup Base for Seafood Hotpot
6 slices of ginger
180g of tomato (cut into wedges)
250g of silken tofu (cut into cubes)
100g bitter gourd (thinly sliced)
130g lettuce
50ml evaporated milk
2 tsp of fish sauce
2 tbsp Shaoxing wine

  1. Wash fish slices, drain dry and marinate them in salt, sugar, cornflour and sesame oil for 20 minutes.
  2. Soak the bitter gourd with salted water for 10 minutes to remove bitterness. Wash, drain and set aside.
  3. Sliced shallots and fry them in oil till golden brown and crispy, set aside.
  4. Prepare 1.5 litres of boiling water to 1 packet of Lee Kum Kee Soup Base for Seafood Hotpot.
  5. Toss in sliced ginger.
  6. Slide in the bitter gourd and silken tofu, followed by fish slices, tomatoes.
  7. Season with fish sauce and pour in the evaporated milk and finish it off with Shaoxing wine.
  8. Garnish with cabbage and fried shallots.

Stir Fried Nai Bai with Crispy Shallots – 炸葱炒奶白
360g nai bai 
2 tbsp of minced garlic
2 tbsp of Lee Kum Kee Panda Brand Oyster Sauce
2 tbsp Shaoxing wine
500ml water
Salt to taste
2 tbsp cooking oil

  1. Prepare boiling water, pour in a little oil and salt. Give the greens a quick blanch, drain dry and set aside.
  2. Add in cooking oil, pour in oyster sauce & Shaoxing wine. Mix well till it boils. Add in the greens and give it a quick stir. Mix well.
  3. Dish up and sprinkle with crispy shallots.


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