Rabu, 7 April 2010

Lee Kum Kee: Sauce for Lemon Chicken - The Ingredients

I posted a product review on Lee Kum Kee's Sauce for Lemon Chicken yesterday.

A friend voiced her concern that Lee Kum Kee's Sauce for Lemon Chicken has got wine (alcoholic substance) in it.  Most possibly in the Rice Vinegar but I'm not sure.  So far that I've retrieved is that Rice Vinegar and Rice Wine are different from each other, and Rice Vinegar is fremented.  More or less like Tapai, perhaps? 

Whatever it is, I've checked for the ingredients online:

Water, Sugar, Concentrated Lemon Juice, Corn Syrup Powder, Salted Plum (Plum, Salt), Rice Vinegar (Contains Wheat), Modified Corn Starch, Salt, Acid (Citric Acid E330), Natural Flavour and Flavoring, Acidity Regulator (Sodium Citrate E331), Stabiliser (Xanthan Gum E415) (Contains Wheat and Soybean), Spice.

5 oz Chicken meat (sliced), some corn starch, 1 pack Lee Kum Kee Sauce for Lemon Chicken (80 g / 2.8 oz). (Servings: 2 - 3). Procedure: 1. Mix chicken with 1 tablespoon beaten egg. 2. Dust chicken with corn starch. Pan-fry in 5 tablespoon hot oil until golden yellow an done. drain. 3. Heat 1 tablespoon oil. Stir in Lee Kum Kee Sauce For Lemon Chicken and heat through. Add chicken and stir well lightly. Store in a cool dry place. Once opened, consume immediately.

Can someone let us know if any part of this dish has any alcoholic substance please?


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