Glasgow’s Finest: Recipe and Q&A with Lychee Oriental Chef Patron Jimmy Lee

Name: Peking Honey Bourbon Pork Ribs
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: ½ kg rack of pork ribs; 1 tbsp Chinese five spice; 1 tsp garlic powder; 1 tbsp fermented beancurd; 2 tbsp hoisin sauce; 100ml honey bourbon; 4 cloves garlic, minced; 1 red chili, sliced; 250ml stock; 2 tbsp soy sauce; 1 tbsp vinegar; 2 tbsp tomato puree; 2 tbsp peanut butter; 1 tbsp potato starch mixed with 2 tbsp water

Glasgow's Finest: Recipe and Q&A with Lychee Oriental Chef Patron Jimmy Lee

Delve into the culinary brilliance of Glasgow's very own Chef Patron Jimmy Lee from Lychee Oriental with two of his most popular dishes. Each recipe reflects Jimmy Lee's commitment to blending traditional Chinese techniques with a modern twist, showcasing his expertise in creating flavors that resonate well beyond Glasgow.

Peking Honey Bourbon Pork Ribs

This dish is a testament to the intricate flavors and techniques characteristic of Chinese cuisine, infused with a touch of Western influence through the use of honey bourbon. The ribs are marinated with Chinese five spice, garlic powder, fermented beancurd, and hoisin sauce, then slow-cooked to perfection. The sauce, a harmonious blend of garlic, chili, stock, hoisin sauce, vinegar, soy sauces, tomato puree, honey, peanut butter, and thickened with a potato starch mixture, is poured over the cooked ribs, creating a dish that is as indulgent as it is flavorful.

Ingredients: Includes ½ kg rack of pork ribs, Chinese five spice, garlic powder, fermented beancurd, hoisin sauce, honey bourbon, and various ingredients for the sauce like garlic, red chili, stock, and peanut butter.
Preparation: The ribs are marinated, baked, and then finished with a glaze under high heat. The sauce is prepared separately in a wok and combined with the ribs upon serving.

Classic Hong Kong Sweet and Sour Chicken

A cornerstone of Chinese cuisine, this sweet and sour chicken recipe offers a perfect balance between the tangy zest of cranberry juice, the richness of brown sugar, and the depth of soy sauce, complemented by the fresh crunch of bell peppers and onions. The chicken is coated in a mixture of egg and cornflour before being fried to achieve a crispy exterior, then tossed in a vibrant sauce that embodies the essence of Hong Kong's culinary landscape.

Ingredients: Features boneless chicken breasts, pineapple pieces, vegetable oil, onion, red and green peppers, egg, cornflour, cranberry juice, soy sauce, white wine vinegar, brown sugar, and ketchup.
Preparation: The chicken is diced, coated, fried, and then combined with a sauce made from cranberry juice, soy sauce, vinegar, sugar, and ketchup, along with stir-fried vegetables.

These recipes not only provide a delicious way to explore Chinese cuisine but also reflect Chef Jimmy Lee's culinary philosophy that marries traditional flavors with contemporary techniques. For those interested in recreating these dishes, remember to marinate your meats well in advance and adjust the heat levels according to your preference to fully enjoy the depth of flavors these recipes offer.

Storage and Reheating: Both dishes are best enjoyed fresh but can be stored in the refrigerator for up to two days. Reheat in a microwave or on the stove over medium heat until thoroughly warmed.

Nutritional Information: While specific nutritional details vary, these dishes are rich in protein and offer a range of vitamins and minerals from the vegetables used. The use of sauces and marinades contributes to the calorie content, so portion control is advised for those watching their intake.

FAQ about Jimmy Lee's Recipes

Can I substitute chicken for another protein in the Sweet and Sour recipe? Yes, pork or tofu make excellent alternatives.
Is there a non-alcoholic substitute for honey bourbon in the pork ribs recipe? Apple juice or a non-alcoholic bourbon flavoring can be used as substitutes.

Chef Jimmy Lee's Peking Honey Bourbon Pork Ribs and Classic Hong Kong Sweet and Sour Chicken are not just recipes; they are an invitation to explore the rich tapestry of Chinese cuisine through the lens of one of Glasgow's finest culinary artists. Whether you're a seasoned cook or a novice in the kitchen, these dishes offer a delightful challenge and the promise of a delicious reward.

Original recipe by Chef Patron Jimmy Lee of Lychee Oriental, Glasgow.

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