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Sauce for Black Bean Chicken - Lee Kum Kee - best before 24/10/16Click image to enlarge

Sauce for Black Bean Chicken - Lee Kum Kee - best before 24/10/16

Sauce for Black Bean Chicken - Lee Kum Kee - best before 24/10/16

(Ref: ORI098)

best before 24/10/16: 1.00


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50g sachet

Prepared from the best fermented black beans and garlic, this sauce is perfect for cooking stir-fry dishes like Black Bean Chicken.

Recipe suggestions:

Black Bean Chicken:
Serves 4

• Heat 2 tbsps oil in a wok. Add 1 large sliced onion, 2 peppers cut into strips and stir fry for 2 minutes. Remove from wok with slotted spoon [leave oil].

• Add 500g skinned chicken cut into 1 cm strips and 1 sachet Lee Kum Kee Sauce for Black Bean Chicken and stir fry for 4 minutes or until done.

• Return the vegetables to the wok and stir fry for 1 minute. Serve with rice or noodles.

Steamed Minced Pork & Tofu with Black Bean Sauce:
Serves 4

• Mix 120g minced pork tenderloin, 50g diced red bell pepper and 25g diced water chestnut with Lee Kum Kee Sauce for Black Bean Chicken.

• Cut 400g soft bean curd/soft tofu into 12 slices. Spread minced pork mixture on top.

• Steam over high heat for 10 minutes or until done. Serve hot.

Ingredients: Soy Sauce (Water, Salt, Soybean, Wheat), Fermented Black Bean (Black Bean, Salt, Water, Ferrous Sulphate) 18%, White Sugar, Garlic 12%, Water, Salt, Salted Chilli Pepper, Ginger, Soybean Oil, Anchovy Fish Extract, Rice Wine, Modified Corn Starch. Contains Soybean, Wheat, Fish.

Store in a cool, dry place. Once opened, consume immediately.

Product of China.

If there are any allergens in the ingredients they are marked as bold.
•  Manufacturer (or, UK Distributor / Reseller) :

    Spices of India
    Cedar Trade Park
    Cobham Road
    Ferndown Industrial Estate
    Wimborne
    Dorset, UK
    BH21 7SD
    UK
Testimonial:

"Dear Spices of India, Hello, Many thanks for sending a set of good quality balti dishes. I had searched all major stores without success and I am very happy with your prompt and excellent service. Kind regards,"

- Mary Bardsley