Saturday, 27 April 2013

Lee Kum Kee - Premium Oyster flavoured sauce - Chicken with Oyster sauce recipe

I recently won a hamper of Lee Kum Kee product for posting a recipe on their website.
The hamper consisted of 2 small Chinese cookery books (one was Oyster sauce only), 2 bottles of Teriyaki marinade, 1 bottle of Premium Oyster sauce, 1 jar of chilli oil, 2 bags and 2 cute aprons.

The cookbooks are great as they not only give recipes but some insight into Chinese food and cooking.

So last night, I decided to try one of their recipe : Chicken with Oyster sauce and spring onions

 Level of difficulty : Easy

Cooking Method : Stir Fry

Servings : 2 to 4

Ingredients :

  • 450g chicken thigh meat cut into chunks
  • 3 spring onions
  • 2 tbsp groundnut oil
  • 2 tbsp water
  • 3 tbsp Lee Kum Kee Premium Oyster Sauce
  • 1 tsp Lee Kum Kee Pure sesame oil
  • 2 tsp corn flour

Method :
  1. Mix the Oyster Sauce, sesame oil and corn flour to make form the marinade
  2. Chop the chicken in bite-sized pieces and mix the chunks in the marinade. Leave to marinade for at least 30 minutes
  3. Chop the spring onions and fry themin the groundnut oil
  4. Add the chicken and stir-fry for 2 minutes
  5. Pour in the water and cook until the chicken is done and the sauce thickens
  6. Serve immediately

Disclaimer : Although the oyster sauce and cookbook (from which the recipe came from) were part of a     prize won through a competition from Lee Kum Kee; it was my sole decision to post the recipe. The post has not been sponsored by Lee Kum Kee.


  1. we also using their sauce for every stirred fry veg.

    1. It really is great quality.
      Making me think I fancy some Kai-Lan with garlic and oyster sauce tonight ;-) x

  2. I've got a bottle of the sauce but I've not been sure what to do with it, so I'll have to give this a try.

  3. I've got a bottle of the sauce but I've not been sure what to do with it, so I'll have to give this a try.

    1. Let us know how you found it.
      Alternatively, I didn't have time to cook last week.
      I had some Korean chilli paste in the fridge.
      I chopped a piece of rumpsteak in thin strips and stir-fried with some pak-choi.
      Added some chilli paste and pour oyster sauce over.
      Added some ready to the wok noodles and it worked quite well.
      Took 10 mins from start to finish ;-) Not bad for a quick, empty the cupboards supper !