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Pickled Cucumber

14 OZ 1DZ/CN

Kimlan uses only the best cucumbers – at less than 2.8 centimeters in diameter – that are harvested at their freshest and sweetest. The harvest of the cucumbers has to be completed before the seeds have a chance to take shape. Cucumbers harvested in this time are impeccable in taste. They are then aged in Kimlan’s premium soy sauce and ice-sealed to lock in the taste. They are sliced to ensure the vegetable’s taste and crispness. This side dish goes well with porridge and is wholesome, nutritious, without any MSG’s, artificial colors, or preservatives.

Ingredients

Cucumber, Water, Sugar, Soy sauce (Soybeans, Wheat), Salt, Citric acid

Contain

Soybean, Wheat

Recommended Recipes

Crispy fried garlic chicken

Material

  • 3 chicken thighs, 20 cloves of garlic, sweet potato powder

seasoning

  • 2 tbsp jinlan soy sauce, 4 tbsp jinlan ointment, 1 tsp sugar, 1 tsp rice

Cooking steps

  1. Cut the chicken legs into pieces and marinate them with Jinlan soy sauce and rice wine for 2 hours.
  2. Heat the oil in a pan, lightly fry the garlic, marinate the chicken legs, wrap them in sweet potato powder and fry until cooked.
  3. Add garlic chicken thigh meat into golden orchid oil paste, stir-fry and serve

General Tso's Chicken

Material

  • 130g boneless chicken legs, 15g minced garlic, 10g red pepper.

seasoning

  • Ingredients for marinating chicken legs:
    15g Jinlan soy sauce, 15g Taibai powder, 5g rice wine, 15g whole egg liquid
  • Seasonings:
    15g Jinlan soy sauce, 10g Jinlan rice vinegar, 15g tomato sauce, 5g sugar, 5g rice wine, 10g water

Cooking steps

  1. Cut the chicken legs into appropriate small pieces, add marinated chicken legs, marinate for 10 to 15 minutes, then add 15g of salad oil, fry in oil and set aside.
  2. Heat another pan, add 10g of salad oil, sauté the chili segments over low heat, add chicken pieces and seasonings and stir-fry evenly.

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