Lee Kum Kee Menu-Oriented Sauce: Sauce for Teriyaki Chicken

Lee Kum Kee Sauce for Teriyaki Chicken

I bought the Lee Kum Kee Menu-Oriented Sauce for teriyaki chicken from NTUC as there’s a promotion going on right now: 3 packets for S$4.95. I also got the sauce for tomato garlic prawns and ma po tofu (will blog about them later).

Lee Kum Kee Sauce for Teriyaki Chicken

I added the packet of sauce to about 300g of chicken wings (middle joint), covered the bowl with cling wrap and let it all marinate in the chiller for about 3 hours. [This one packet is actually good for up to 400g of chicken wings]

*Why marinate? Because I don’t eat chicken skin (for health reasons), it is important that the flavors are infused into the meat. If you eat the chicken wings with the skin on, then you can cook the chicken immediately🙂

On the pack, it is recommended to “Bring Lee Kum Kee Sauce For Teriyaki Chicken (72g) and 2/3 cup of water to the boil. Add chicken wings, cover and cook for 10 minutes until done”

However, I decided to steam them all on a bed of xiao bai chye for 20 mins. Why put the chicken wings on the veg? To avoid the condensation from ‘soaking’ the chicken in water and causing it to lose its flavor.

*Why choose to steam the chicken? I could leave it to cook with minimal supervision and I could concentrate on the other dishes, and even take a few phone calls.😀

Lee Kum Kee Sauce for Teriyaki Chicken

[ The Taste Test ]

The chicken wings were really fragrant and very flavorful. That umami (meaty, savoury) taste is likely due to the Disodium 5′-Inosinate and Disodium 5′-Guanylate. [Yes, I read the ingredients list before purchasing this]

This pack just takes the guesswork out of recipes. I did not have to measure out any soy sauce and what not. I simply emptied the packet of sauce onto the chicken, let it marinate, and then steamed it. Super easy! A kid could do this, really.

As stated on the pack, the sauce can also be used for cooking pork, scallops and carrots.

[NOTE] There is no MSG added, but this sauce not only contains sugar, but also has High Fructose Corn Syrup added.

[ What I Learnt from “Cooking” This ]

I should have used a brush to coat the chicken with the teriyaki sauce before steaming. Perhaps then there’d be a more even coloring of the end product.😀 Hehe! There’s always next time!

Lee Kum Kee Sauce for Teriyaki Chicken