My mother’s secret ingredient makes you very taste

The first time I made one of my mother’s recipes – a sautéed of tomatoes, carrots, potatoes and pork spareribs – I wondered why it did not taste the version that I had eaten while growing up. It was good, but a certain depth of flavor lacked. It happened whenever I recreated one of my childhood favorites, whether it was braised chest, tofu and greens, or something as simple as frozen. These dishes were basic foods at my parents’ dinner table. And yet my interpretations always seemed to miss something. I could not ask my mother – she has Alzheimer’s disease – and no one else in my family could help. I put it in nostalgia and to taste memories playing tricks – until I went into my parents’ cuisine in Hong Kong.

Opening of drawers and cabinets to examine spices and seasonings, I found several containers of Lee Kum Kee chicken broth powder. I plunged my finger for a taste and immediately recognized the rich and deeply tasty notes of poultry. It was then that it came to my mind: my mother had to season all her kitchen with chicken broth of powder, and it was the secret ingredient that I was missing from the start.

Made with salt, MSG improving flavor, dehydrated chicken meat, sugar, chicken fat and yeast extract (more other additives and flavors), Lee Kum Kee chicken broth is a quick shortcut to add Umami to everything you cook. Most western style chicken broths and broth powders contain aromatics such as onion, garlic, celery and / or carrot. Although these ingredients give the broth a sweet vegetable note that works well with American dishes such as chicken soup and pots, this flavor profile is not always suitable for Chinese cuisine.

Because Lee Kum Kee’s chicken broth powder contains no aromatic, it is incredibly versatile and can be easily incorporated into a wide range of dishes. I use it to make fast bases or sauces for noodles, dumplings and vegetables, as well as to season and marinate the meat. A twinge generous also improves the flavor of the braisses, stews and stir -fry, offering a powerful boost of Umami. To prevent my cooking from becoming too salty, I start with a light hand with other savory ingredients such as soy sauce; Taste and adjust as you go; and dilute with additional water if necessary.

This chicken powder was my mother’s instant upgrade for everything, and now that’s why my kitchen is almost As good as hers.