Chinese Paella

A delicious Asian twist on the traditional Spanish Paella (By Yummy Umami) Using all sauces from our Chinese Cooking Essentials Gift Box!

Serves 3-5

5 chicken thighs, bone in
1 1/2 cup short grain rice (paella/risotto)
2 Lap Cheoung (Chinese sausage) / or chorizo (chopped)
Mixed mushrooms (sliced)
3 chopped spring onions (white and green separated)
2 soft boiled eggs (7 minutes) quartered
2 garlic clove (minced)
1/4 cup green peas
1 Tbsp vegetable oil

2 Tbsp Lee Kum Kee Double Deluxe Soy Sauce
2 Tbsp Lee Kum Kee Premium Oyster Sauce
1 Tbsp Lee Kum Kee Hoisin Sauce
1 Tbsp Lee Kum Kee Pure Sesame Oil
1 Tbsp corn starch
1 tsp sugar
1/4 Tsp white pepper
2 cup water

Lee Kum Kee Chiu Chow Chilli Oil


1. Marinate chicken for at least 2 hours

2. In a paella pan, cast iron skillet, or a deep frying pan, add oil and evenly cover base of pan, heat on medium

3. Once oil starts to smoke, place chicken thighs skin side down for 5 mins (reserve marinade)

4. Flip chicken and add in garlic, ginger, mixed mushrooms, whites of spring onion, lap cheoung and fry for 2-3 mins

5. Turn heat to high and add marinade, 2 cups of water and then the rice into the pan, give it a stir to mix everything evenly, you can give the pan a slight shake to help do this

6. After this point you should not stir the ingredient any more, add prawns and separated enoki mushrooms in a pattern on top of the dish and let it cook for 10 mins

7. Lower the heat to low, sprinkle peas on top and cook for a further 6 mins, then put a lid on and cook for a further 5 mins

8. Turn off heat and let the dish rest for 5 mins covered, then serve with soft boiled eggs, sprinkle of green onions and drizzle of Chiu Chow Chilli Oil