Hot Off The Wok - Lee Kum Kee Video Series Featuring Celebrity Chef Ching-He Huang Launches
2017/01/28

The global Chinese sauce brand Lee Kum Kee has created a 15-part video series featuring celebrity chef Ching-He Huang, which explores how its authentic sauces are used by chefs in some of Hong Kong's most esteemed restaurants and some of the most popular neighbour eateries , as well as the secrets of Oyster and Soy Sauces and other recipes. The 'Hot off the Wok: Behind Authenticity' campaign features dishes such as Szechuan Spicy Chicken, Lobster Popcorn, Oyster Sauce Prawns with Chilli and Sweetcorn and more westernised recipes such as Applewood Smoked Chicken with an oriental twist.

Ten videos from the www.HotOfftheWok.co.uk series launched by Lee Kum Kee feature celebrity chef and Saturday Kitchen presenter Ching-He Huang going behind the scenes in the kitchens of restaurants around Hong Kong, home to Lee Kum Kee's global headquarters, as she works with the chefs to discover how they use various sauces to bring an authenticity to their dishes.

The restaurants featured in the campaign, along with the recipes explored in each, include:

1. China Tang (with youngest 3 Michelin-starred Chinese chef) - Deep Fried Silver Cod Fillet with Apple Wood Scented Soybean Crust
2. Fu Lu Shou – Special Char Siu Pork
3. Mui Kee - Vegetable Stir Fry on Pan Fried Crispy Noodles
4. Hoi King Heen (1 Michelin star) - Braised Beef Brisket Stuffed in Asian Pear
5. Guo Qiao Mian Guan – Szechuan Hot and Spicy Chicken
6. Fish School - Lobster Popcorn with Chilli Garlic Mayo
7. Mr and Mrs Fox - Applewood Smoked Chicken with Hong Kong Style Dressing
8. Social Place – Braised Spicy Beef Brisket
9. Wing Lai Yuen - Beef in Oyster Sauce With Egg Fried Rice
10. VEA (1 Michelin stars) - Earl Grey Smoked Wild Duck with Salted Plum Duck Jus

In each video, the chefs demonstrate how they use Lee Kum Kee's range of sauces to create the authentic taste of Chinese cuisine in their dishes, even in some of the more westernised recipes in order to show their versatility. Two further videos focus on the making and cooking of Soy Sauce and Oyster Sauce, the latter of which Lee Kum Kee invented back in the 1800s.

The final three videos focus on Ching and her favourite recipes, inspired by the trip to Hong Kong, including Oyster Sauce Minced Pork with Potato and Egg Hash, Oyster Sauce Prawns with Chilli and Sweetcorn and Oyster Sauce Chicken and Mushroom Stir Fry; including how to make the dishes at home easily.

Viewers can learn the secrets of real Chinese cuisine through the video series, which Lee Kum Kee hopes will encourage people to explore more flavours and cook more dishes in their own kitchens.

The first video of the series, filmed at China Tang in Hong Kong, is available to view in full here: https://youtu.be/_34LvFTTeM4. The rest of the videos will be released episodically over a period of eight weeks and available to view at www.hotoffthewok.co.uk, on which there is also a competition visitors can enter to win prizes like return flights to Hong Kong and meals in some of the restaurants featured in the campaign.

Ms Maria Chong, Managing Director at Lee Kum Kee, said the following about the launch of the 'Hot Off The Wok: Behind Authenticity' video campaign:

"With Chinese New Year upon us, we are very excited to be able to share our new Hot Off The Wok video series. Through these moments behind the scenes, we hope to share the interesting skills and creativity adopted by chefs in different types of Chinese kitchens. This gives an opportunity to UK consumers to really get to grips with Chinese cuisine and see how authentic sauces can be used in both the classic and the westernised dishes to give them an interesting twist. We hope these videos can inspire viewers to bring authenticity to their home-cooked dishes."