This premium light Chinese soy sauce is fantastic for making dipping sauces, or used in classic Chinese recipes such as Gong bao chicken or Clay pot chicken. It has a rich soy bean flavour and aroma, with a slightly reddish colour. The thin pouring consistency makes it ideal for dressing a crisp radish, cucumber or edamame salad.
As a Chinese soy sauce, rather than Japanese, the ‘light’ refers to colour rather than salt content. Read more about the difference between Chinese and Japanese style soy sauce in our guide.
This soy sauce is made from non-genetically modified soybeans which have been naturally fermented, without any added MSG or preservatives. It’s suitable for vegetarians and vegans.
Lee Kum Kee was founded by a cook from Guangdong village who discovered oyster sauce in 1888. Known for the range and quality of its Chinese sauces, the company is now a global brand, widely used in Chinese restaurants around the world.
Ingredients: Water, salt, soybean (11%), white sugar, wheat flour, flavour enhancers: e631, e627. Allergens are listed in bold.
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