Lee Kum Kee Chili Bean Sauce (Toban Djan)
 13 Oz(368g)
 pack of 3

Made from a special blend of chilies and fermented beans. This Sichuan style chili sauce is great for dips and spicy dishes.

Ingredients:
Salted chili peppers (chili peppers, salt), water, fermented soybean paste (water, salt, soybean, wheat flour), fermented broad bean paste (broad beans, water, salt, wheat flour), sugar,  modified corn starch, chili pepper powder, dehydrated garlic, soybean oil, lactic acid, disodium 5'-inosinate and disodium 5'-guanylate as flavor enhancers.

Allergens:
Soybeans, wheat

Fish Slices in Chili Wine Sauce


What You Will Need

Ingredients

  • 300g/10.5 oz. thin fish slices (e.g., grass carp/white amur)
  • 20g/1 oz cloud-ear fungus
  • 20g/1 oz.
  • 3 slices ginger
  • 5 pcs. green onion

Marinade

  • 1 Tbsp. Shaoxing wine
  • 1 Tbsp. egg white
  • OE tsp. salt
  • oe tsp. cornstarch
  • dash of pepper
  • cooking oil, for poaching

Seasoning

  • 2 Tbsp. Lee Kum Kee Chili Bean Sauce
  • 1 tsp. Lee Kum Kee Premium Oyster Sauce
  • 1oe tsp. cornstarch
  • 1 tsp. sugar
  • 1 tsp. Lee Kum Kee Pure Sesame Oil
  • 5 Tbsp. Shaoxing wine
  • oe cup water
How to make it
  1. Soak cloud-ear fungus in water and cut into small pieces. Parboil in boiling water for a while and drain.
  2. Marinate fish for 10 minutes and poach in warm oil until just cooked.
  3. Heat 1 Tbsp. oil to saute ginger and green onion. Add Seasoning Mix and fungus, cook for 2 minutes. Add fish and cook until heated through.
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