Lee Kum Kee Premium Dark Soy Sauce 500ml

Dark Soy Sauce

Lee Kum Kee Premium Dark Soy Sauce 500ml is a rich, full-bodied Chinese soy sauce traditionally used to add colour, depth and a subtle sweetness to a wide variety of dishes. Dark soy sauce differs from light soy sauce in that it is aged for longer and has a thicker consistency, creating a deeper flavour profile and the distinctive glossy finish often seen in authentic Chinese cooking.

A small amount goes a long way. It is particularly useful in braised dishes, stir-fries, noodle recipes and marinades, where it enhances both appearance and flavour without overpowering other ingredients. At i4C, we often recommend pairing it with ingredients such as sesame oil, rice vinegar, garlic, ginger and oyster sauce to create restaurant-style sauces and marinades at home. Shop all our Asian inspired ingredients here.

Whether you're cooking Chinese beef stew, chow mein, fried rice, sticky glazed pork or slow-cooked Asian-inspired dishes, Lee Kum Kee Premium Dark Soy Sauce is a versatile cupboard staple that brings rich colour and savoury complexity to everyday cooking.

Key Features:

• 500ml bottle.
• Authentic Chinese dark soy sauce.
• Produced by Lee Kum Kee, established in 1888.
• Longer-aged than standard light soy sauce.
• Thick, glossy consistency.
• Adds rich colour to cooked dishes.
• Ideal for braising, marinating and stir-frying.
• Suitable for a wide range of Asian cuisines.

Recipe Inspiration:

• Use it in a slow-braised beef shin with star anise, ginger and spring onions for a comforting Chinese-inspired dish.
• Add a splash to fried rice with egg, vegetables and sesame oil for deeper colour and flavour.
• Combine it with honey, garlic and rice vinegar to create a sticky glaze for pork belly or chicken thighs.
• Stir it into noodle dishes with pak choi, mushrooms and chilli oil for a simple weeknight meal.

Why do many Chinese recipes use both light and dark soy sauce together?

Traditional Chinese cooking often combines light and dark soy sauce because they perform different roles. Light soy sauce contributes saltiness and seasoning, whilst dark soy sauce provides colour, richness and a more rounded flavour profile.

Why does dark soy sauce create the glossy appearance seen in restaurant dishes?

The longer ageing process and slightly thicker texture of dark soy sauce help create a rich sheen on ingredients during cooking. This is one reason it is frequently used in dishes such as chow mein, braised meats and stir-fried noodles.

Which regional cuisines commonly use dark soy sauce?

Dark soy sauce is widely used throughout Chinese cuisine, particularly in Cantonese, Shanghai and Hong Kong-style cooking. It is also found in many Southeast Asian recipes where rich colour and savoury depth are desired.

Ingredients:

Water, Salt, Colour E150c, Sugar, Defatted SOYBEANS (10%), WHEAT.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.