Lee Kum Kee Yuzu Chicken
Yuzu Chicken with Pickled Mooli, Sweet Cucumber, Sesame Sushi Rice Cake, Sesame Confit Yolk, Chiu Chow Chilli Oil and Spring Onion Oil by IIona Tomza, Development Chef, Porthaven Care Homes
Ilona, NACC Chef of the Year 2025, specialises in care catering and texture-modified dishes. With a passion for dignified, delicious food that caters to complex dietary and nutritional requirements in care settings, Ilona loves to stage special world food days within her 23 luxury care homes and often incorporates Lee Kum Kee ingredients.
“Lee Kum Kee Chiu Chow Chilli Oil adds crunch, bit of heat and whole lot of enjoyment.”
Ingredients
Serves 2
Mooli pickle
• 240ml Lee Kum Kee Rice Vinegar
• 200g caster sugar
• 3g salt
• 1g turmeric
• 100g mooli ribbons
Cucumber pickle
• 240ml Lee Kum Kee Rice Vinegar
• 200g caster sugar
• 3g salt
• 100g cucumber ribbons
Rice cakes
• 100g cooked sushi rice
• 10ml Lee Kum Kee Pure Sesame Oil
• 10ml Lee Kum Kee Rice Vinegar
• 50g mixed sesame seeds
• 3g salt
Egg yolk
• 2 egg yolks
• 50ml Lee Kum Kee Pure Sesame Oil
• 10ml Lee Kum Kee Chiu Chow Chilli Oil
Chicken
• 2 x 100g chicken thigh fillets
• 30ml Lee Kum Kee Yuzu Flavour Chilli Sauce
• 2g salt
• 15ml olive oil
Spring onion oil
• 100ml olive oil
• 100g spring onion
Method
1. Bring the sugar, vinegar, turmeric and salt to the boil. Add the mooli ribbons, bring back to the boil, then remove from the heat and leave to stand. Once cool, strain.
2. Bring the sugar, vinegar and salt to the boil, then leave to cool for 5 minutes. Add the cucumber ribbons to the pickling liquid and leave to stand for 5 minutes, then drain.
3. Cook the sushi rice until tender. Season with salt, sesame oil and rice vinegar. Sprinkle half of the sesame seeds into a cling film–lined loaf tin and press the rice on top. Sprinkle over the remaining sesame seeds.
4. Cover with another layer of cling film and press down with another loaf tin. Chill until firm, then remove from the tin and cut into squares. Fry in a little oil until crisp.
5. Marinate the chicken in Yuzu Flavour Chilli Sauce, then fry in a little oil until cooked through. Top with sliced spring onions.
6. Blend the spring onions with the oil, then strain to make a spring onion oil.
7. Warm the sesame oil gently over a low heat. Place the egg yolks in a bowl and pour the warm oil over them. Leave to stand for as long as possible, then carefully remove the yolks from the oil. Dress with Chiu Chow Chilli Oil.
8. Plate up, be gentle with the yolk. Drizzle with Chiu Chow chilli oil and spring onion oil.
