Sauce that's been sold out three times?! If you’re a fan of bold, flavorful sauces, you’re in for a treat. From the instant you open a jar of our Four Season Scallion Sauce, you'll be hit with an aroma of sweet and savory goodness.
We’re excited to share three delicious recipes that highlight the taste of our Four Season Scallion Sauce! These three comforting, quick meals showcase the rich, umami-packed goodness of our sauce in the best possible way. Try your hand at savory Soy-Glazed Chicken Noodles, silky Steamed Eggs, or a quick 10-minute breakfast!
One Pot Soy-Glazed Chicken Noodles
Ingredients:
- 2 chicken legs (bone-in, skin on)
- 5 tbsp Four Season Scallion Sauce
- 2 tbsp dark soy sauce
- 2 cups chicken stock (or any stock of your choice)
- 2 servings of kai dong Hand Cut Noodles
- shredded cucumber and sesame seeds (for garnish)
Instructions:
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In a pot, add the chicken legs, four season scallion sauce, dark soy sauce, and chicken stock. The chicken should be at least ¾ submerged in liquid—ideally fully covered. If needed, top it off with more stock or water.
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Bring everything to a simmer over medium heat, then lower the heat, cover, and let it cook for 25 minutes.
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Once the chicken is fully cooked, remove it from the pot and set it aside to cool slightly.
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Add the noodles into the pot and let them cook for 7 minutes, soaking in all the savoury broth.
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While the noodles are cooking, shred the chicken into bite-sized pieces.
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To assemble, start with the noodles, top with shredded chicken, add some shredded cucumber for crunch, and finish with a sprinkle of sesame seeds. Drizzle on a bit of extra sauce from the pot for even more flavour.
The 10-minute Perfect Breakfast
If you’re short on time but still want something savoury, satisfying, and full of flavour, this 10-minute breakfast is perfect for you. It’s quick, easy, and made with just a few ingredients, but hits all the right notes: crispy SPAM, jammy eggs, fluffy rice, and a burst of umami from my go-to sauces. The best kind of breakfast to fuel your day!
Ingredients:
- 3 slices of Spam
- 2 eggs
- 1 cup hot rice
- 2 tbsp Four Season Scallion Sauce
- 1 tbsp Golden Shallot Oil
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Optional: green onion and sesame seeds for garnish
Instructions:
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In a pan, pan-fry the SPAM slices for about 2 minutes on each side or until they’re golden and slightly crispy.
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Brush a thin layer of four season scallion sauce over each slice, then pan-fry for another 30 seconds per side. The sauce caramelizes slightly, adding a delicious sweet and savoury glaze to the SPAM. Remove and set aside.
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In the same pan, using the leftover oil from the SPAM, crack in two eggs. When they’re about 80% cooked, drizzle over the remaining 1 tbsp of four season scallion sauce and 1 tbsp of golden shallot oil. Let the eggs finish cooking in the fragrant, umami-rich oil until the edges are crispy and the yolk is just how you like it.
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Serve everything over a bowl of hot rice. Top with green oniOn and sesame seeds for extra flavour and crunch.
Steamed Eggs
Steaming eggs is one of the most underrated yet easy ways to prepare delicious eggs. When steamed, the eggs set into the loveliest custardy, silky texture that’s truly irresistible. The “secret” here is our Four Season Scallion Sauce—its umami flavors help transform this simple dish into an unforgettable one!
Ingredients:
- 5 eggs
- 2 cups warm water or dashi/chicken broth
- 1 tbsp Four Season Scallion Sauce
- 1 tbsp sesame oil
- scallion
Instructions:
- Heat the water or broth just until slightly warm. Stream it in as you beat the eggs.
- Pour the egg mixture through a strainer into a heatproof dish and remove any bubbles on top.
- Once the water in the steamer is boiling, place the eggs in the steamer and steam for 15 minutes, leaving the lid slightly opened.
- Once your eggs are set (you can do the spoon test to check it’s doneness- place a spoon lightly on the eggs and if it doesn't sink through, it’s cooked), pour Four Season Scallion Sauce and sesame oil all over the egg and finish it with scallion. Enjoy!
Cook, create, kai dong!
