3 Dish and 1 Soup Episode 4 – 三菜一汤

Rainy season and thinking of a nutritious yet simple list of recipes you can cook for your loved ones? We’ve got that covered for you! The 4th episode of our 3 Dish and 1 Soup series (三菜一汤) has a full meal. As far as combos go, this video covers chicken, cod, vegetables and a heart-warming soup that is bound to impress.

 

Lotus Root Pork Soup – 莲藕汤

Ingredients:

  • 350g Lotus root (sliced)
  • 1 corn (chopped)
  • 350g lean pork cubes
  • 6 pieces red dates 
  • 1 tbsp wolfberries
  • 1 tbsp north & south almonds
  • 1 piece dried cuttlefish
  • 1 packet Lee Kum Kee Soup Base for Pork Bone Hot Pot
  • 1.5 litres water

Steps:

  1. Pour in 1.5 litres of water into a pot and bring to boil.
  2. Add lotus root, corn, blanch pork with boiling water and add into the pot.
  3. Add dried cuttlefish, red dates, wolfberries north & south almonds and Lee Kum Kee Soup Base for Pork Bone Hot Pot. Mix well.
  4. Mix well and bring to boil for 3 minutes and skim away the scum on top of the soup.
  5. Cover pot and simmer on low heat for 45 minutes
  6. Serve hot.

 

Black Pepper Chicken Thigh – 黑胡椒鸡扒

Ingredients:

  • 3 boneless chicken thighs
  • 1 tbsp cooking oil
  • 1 red bell pepper (sliced)
  • 2 tbsp Lee Kum Kee Minced Garlic
  • 1 packet Lee Kum Kee Sauce for Black Pepper Chicken
  • 1 tbsp rice wine

Steps:

  1. Wash chicken thigh and pat dry.
  2. Add 1 tbsp oil into a pan, pan fry the boneless chicken thigh for 3-5 minutes each side till slight char, set aside.
  3. Using the same pan, add Lee Kum Kee Minced Garlic, stir fry until fragrant, add one packet of Lee Kum Kee Sauce for Black Pepper Chicken.
  4. Add sliced bell peppers and stir fry.
  5. Pour sauce over chicken thigh and serve.

 

Pan Fried Cod Fish Fillet – 香煎鳕鱼片

Ingredients:

  • 2 cod fish fillets (200g each)
  • Salt to taste
  • 2 tbsp cooking oil
  • 2 tbsp minced garlic
  • 1 packet Lee Kum Kee Sauce for Fried Cod Fillet
  • 1 tbsp spring onions (chopped)
  • 1 tbsp chillies (chopped)

Steps:

  1. Wash cod fillet & pat dry. Season with salt and set aside.
  2. Add 2 tbsp of oil to a pan, add minced garlic and fry until crispy, drain and set aside.
  3. Add oil from frying garlic back into pan, pan fry 2 cod fish fillets for 3-4 minutes on each side, until slightly brown. Fry fillets on their sides to slightly brown the skin as well.
  4. Add Lee Kum Kee Sauce for Fried Cod Fillet and cook until sauce bubbles. Make sure that the cod fillet is well glazed by the sauce.
  5. Plate cod fish fillets with sauce. Garnish with fried garlic, chopped spring onions and chopped chillies.

 

Stir-fried Spicy Garlic Eggplant  – 翻炒西兰花带子 

Ingredients:

  • 500g eggplant (quartered)
  • 150g minced meat
  • 1 tbsp cooking oil
  • 2 tbsp Lee Kum Kee Minced Garlic
  • 1 packet Lee Kum Kee Sauce for Spicy Garlic Eggplant
  • 1 tbsp Shaoxing wine
  • 1 tbsp chopped chillies
  • Chopped spring onions for garnish

Steps:

  1. Cut eggplants into 2-3 inch quarters.
  2. Add 1 tbsp oil into a wok pan, add Lee Kum Kee Minced Garlic and stir fry until fragrant.
  3. Add minced meat and stir fry for a bit.
  4. Add in eggplants and stir fry for 2-3 minutes.
  5. Add in Lee Kum Kee Sauce for Spicy Garlic Eggplant and shaoxing wine, mix well and stir-fry until eggplants are cooked.
  6. Add chopped chillies and mix well. Plate and garnish with chopped spring onion.
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  • Servings:

  • Time:

  • Skill: Easy

Ingredients

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