Koon Chun Hoisin Sauce is a sweet and tangy sauce. It is made from selected soy bean, garlic, chilies and spices. Commonly serves as a dipping sauce for Chinese favorites, such as Roast Pork and Peking Duck. It is also a good condiment, excellent for marinating and stir-frying and seasoning.
Ingredients:
310g / 11oz
Chicken (shredded)
230g / 8oz
Green pepper (shredded)
11/2 Tablespoons
Koon Chun Hoisin Sauce
1 Tablespoon
Chopped garlic
Marinade:
1/2 Tablespoon
Salt
2/3 Tablespoon
Corn Starch
2 Tablespoons
Oil
Seasoning:
A dash of
Sesame oil and white pepper powder
2 Tablespoons
Koon Chun Thin Soy Sauce
1/4 Tablespoon
Salt
1/3 Tablespoon
Sugar
1/2 Tablespoon
Corn starch
2 Tablespoons
Water
1.
Marinate shredded chicken for at least 20 minutes
2.
Mix stir-fry seasoning ingredients in a separate bowl
3.
Heat 2 tablespoons of oil into wok for frying shredded green pepper
4.
Stir fry green pepper; then sprinkle a tablespoon of water into the wok
5.
Let green pepper simmer for a minute or two; remove from wok for cooling
6.
Add 2 tablespoons of cooking oil into the wok over high flame
7.
8.
Add diced garlic into wok and let it cook for a minute before tossing in marinated shredded chicken
Pour Hoisin Sauce over cooked chicken and stir cooked green pepper into wok
9.
Complete by adding stir-fry seasoning into the mixture
10.
Simmer the remaining liquid until it is thick enough to coat the back of a spoon; dish is ready to serve
Koon Chun Plum Sauce is a sweet and sour sauce which is made from selected plums, chilies, and ginger. It is the most popular sauce for dipping "Roast Goose" and grilled or roasted meats. It is also widely used in marinated and stir-fried dishes.
BEEF RIBS WITH PLUM SAUCE (Servings: 4-6)
Ingredients:
4
Beef ribs (about 16oz / 454g)
1
Diced green pepper
1
Diced red pepper
1 Tablespoon
Chopped garlic
3 Tablespoons
Oil
Marinade:
2 Tablespoons
Koon Chun Thin Soy Sauce
A dash
pepper, corn starch, sugar, oil and water
Seasoning:
3 Tablespoons
Water
4 Tablespoons
Koon Chun Plum Sauce
1 Tablespoon
Oil
1.
Wash beef ribs, pat dry and cut into large cubes
2.
Marinate beef-rib cubes for at least 15 minutes
3.
Mix plum sauce seasoning ingredients in a separate bowl
4.
Heat 3 tablespoons of oil in wok and add chopped garlic
5.
Add beef-rib cubes and continue to stir-fry until beef-rib cubes turn golden brown color
6.
Toss in diced red and green pepper
7.
Add plum sauce seasoning and stir well, dish is ready to serve
Marinade Ingredients:
1 Tablespoon
Chinese rice wine or dry sherry
1 Tablespoon
Koon Chun Sesame Oil
1/4 Tablespoon
Salt
1/8 Tablespoon
White pepper powder
3/4 lb.
Medium raw shrimp, shelled and deveined
Dressing Ingredients:
2 Tablespoons
Lime juice or rice vinegar
2 Tablespoons
Koon Chun Plum Sauce
1 Tablespoon
Koon Chun Sesame Oil
2 Tablespoons
Cooking oil
1
Mango or small papaya, peeled and cut into 1/4 thick slices on dices.
1
Mandarin orange, segmented
4 cups
Mixed salad greens
1.
Mix peeled whole prawns and marinade ingredients in a medium-size bowl; leave all ingredients in the bowl for at least 10 minutes
2.
Grill marinated prawns over charcoal grill for about 11/2 minutes on each side until prawns are cooked and turned orange-red color; then let them cool down
3.
Start mixing salad dressing in another bowl
4.
Prepare salad vegetables in a large salad bowl and add salad dressing
5.
Divide prepared salad into 4 even portions and place the grilled prawns on the side with fresh fruits of your choice
(Servings: 4)
Add diced garlic into wok and let it cook for a minute before tossing in marinated shredded chicken
