Charlie Chan is favorite pasta dish from a well-known restaurant and I always wonder how it is cooked and why is it so tasty. I never thought that an equally known brand would be my key to recreating my own version of this pasta goodness.
Lee Kum Kee has been in the market for as long as I can remember. I only know of the brand because of their Oyster Sauce but now they have a wide array of sauces and condiments and have long since became a household name.
For today’s recipe, I will be using all of the products on the photo above. Let’s get to it!
How to cook Charlie Chan pasta ala This Filipina Mom
500g Linguine cooked al dente
2 Chicken Breasts, cubed
7 pieces Shiitake mushrooms, soaked in water
1 medium onion, sliced
5 cloves garlic, minced
1/2 cup peanuts, without the skin
for the sauce:
1/4 cup Lee Kum Kee Oyster Sauce
1/4 cup Chicken Stock
1 tbsp Lee Kum Kee Char Siu Sauce
1 tbsp Lee Kum Kee Black Bean Garlic sauce
1 tbsp brown sugar
2 tbsp Sesame oil
In a bowl of water, soak the mushrooms for 30 minutes to rehydrate them. When the mushrooms are soft, slice thinly, set aside and reserve the liquid.
For the sauce, combine all the sauce ingredients together in a bowl until all are completely mixed.
In a pan, saute the onion and garlic in olive oil. Add the chicken and mushroom, stir fry until the chicken is cooked. Pour the sauce and add the peanuts, mix well.
Add the Linguine and toss until sauce and pasta are mixed well.
Serve while hot.
It would have been better if the dish has a little bit of heat but I forgot to buy the chili flakes. Still, I would say that this recipe is close to the real thing. It tasted pretty much the same as the original Charlie Chan!