LEE KUM KEE OYSTER SAUCE RECIPES

Steps:

• Having grown up with bok choy, my parents are masters at keeping it fresh. They usually buy bok choy in bulk (5-6 pounds at a time), so they have a bunch of tips for maximizing freshness.
• To prepare our pork chops, we'll first need to trim away the fatty edges.
• You'll need to wash the baby bok choy thoroughly:
• The stalks of bok choy are all inherently different sizes, so we'll want to make two cuts for the bigger stalks:
• Set your stove to high heat. In a pot, we'll bring water and chicken broth to a boil.
• Once the pot has come to a boil, we'll throw in our bok choy, starting with the stems/roots. These are thicker and take longer to cook.
• Once the bok choy has returned to a boil, add the pork slices a few at a time, making sure to separate them from one another. We can also add chicken bouillon (optional).
• After you’ve cooked it, we can keep the bok choy in the soup and eat it as is.

Steps:

• Set the stove to high heat and start boiling a generous amount of water in the pot you'll be using.
• Wait for the water to come to a boil.
• While we wait for the chicken to cook, we'll start on our sauce by mincing our green onions and ginger​.
• We'll heat up our wok on high heat and add corn oil.
• We'll add salt and sesame oil to the bowl, and mix for 30-60 seconds.
• Grab a big bowl and dump a few handfuls of ice into it. Fill it roughly halfway with cold water.
• Once the time draws near, we can uncover the pot. Poke the thickest part of the chicken (around the thigh) deeply with a chopstick.
• Carefully take two chopsticks under the chicken wings, and lift it over the pot.
• This could honestly be its own blog post, but for now it will live in a very detailed step in this recipe.