Lee Lee's Hot Kitchen, just a regular Chinese restaurant?

Comparing Lee Lee's Hot Kitchen to Red Orchid or other Chinese establishments in town is easy for me to do. I've read articles and reviews of people saying that Lee Lee's is nothing special. I could not disagree more.

Walking into the restaurant itself is enough to set it apart on looks alone. The decor is beautiful and the atmosphere lively. Once you have some of their dishes I don't know how someone could call it "more expensive Chinese American food". Lee Lee's is authentic and it is very apparent that they are utilizing high quality ingredients, which are skillfully crafted and were thoughtfully put together. Their drink menu is nothing to overlook, either.

I thoroughly enjoy Lee Lee's. Actually, that's probably an understatement. I seem to find myself eating it every Sunday. It has become quite the Sunday night ritual. Whether its eating in or taking out, I enjoy it every time. Lee Lee's Hot Kitchen opened early this year by way of Karalee Nielsen Fallert (remember Park Cafe?). She reconnected with an old friend, Chef Lily Lei and they came up with the concept together- thank goodness!

Again, it is in the neighborhood of Wagener Terrace which makes me happy. In addition, if you haven't noticed I love the Asian cuisine. It has the Chinese classics that everyone loves but they are always creating specials and actually just made some menu additions! I haven't had anything I didn't like here but there are definitely some stand-outs that I cannot stop ordering.

Check them out on Instagram for weekly specials and updates. Or don't because you'll want to go in all the time.


Favorite Starters

The Sichuan dumplings - these are my absolute favorite. They've got some kick and are steamed, not fried. The Sichuan sauce is to die for. I think these are perfect <3

Scallion pancakes, chicken lettuce wraps and the crab rangoons (made with real crab) are delicious as well....if you can stop ordering the Sichuan dumplings.


Favorite Entrees 
(listed in order)

Singapore Noodle

1. Singapore Noodle- rice noodles, pork, shrimp, and vegetables in a yellow curry sauce- its seriously perfect.


2. Hong Sho Ro- pork belly in a 5 spice sauce. A delicious specialty!

3. Salt and Pepper Chicken- I've never had anything like it. Its fried chicken - the breading is deliciously peppery- with onions and peppers. The seasoning is SO good.

Pan fried pork dumplings & Salt and pepper chicken

4. Mu Shu Pork- This is a past time favorite of mine. Whenever my family would order Chinese, this was always something we ordered. Lee Lee's does a great job with it (pork & vegetables with pancakes and hoisin sauce) but its what you expect. Nothing over the top, I just love this dish and it brings back memories.

Mu Shu Pork

The Bok Choy in a sesame garlic sauce is a favorite of the Veggies- a delicious side to any dish. I absolutely love bok choy and they do a great job of cooking it perfectly.







These are my absolute favorites. I have tried most of the menu and with choosing from this list, I can promise you won't be disappointed! Go check out Lee Lee's Hot Kitchen today. I think this restaurant has a lot to offer. Decide for yourself and let me know what you think!

Pork Dumplings

I love pork dumplings. I have tried them from many different restaurants and there is a specific type I love and it can be hard to find. This recipe is exactly on target and they really aren't very difficult to make!

If you are craving some dumplings, try and make them yourself. Get creative! You can control whats in them, and its fun to do on a rainy day. 

Ingredients

Marinated pork

(left) pork with garlic, ginger and green onions (right) cabbage added in as well

(left) adding in the egg, (right) pork with all ingredients including the soy sauce and sesame oil

the spongy dough

the dough rolled into a "log", you should have two logs

Each log should be cut into ten 1/2" blocks

Roll out the 1/2" blocks into 3-inch circles

Fill each dough circle with 1 heaping tsp of pork mixture

Moisten the edges of the dumpling with water and "pleat" the edges of the dumpling to close them

Ready to be steamed!

The steam basket in the pot of water. You may need to purchase a metal "stand" to go in between the bottom of the pot and the bottom of the steam basket. The basket will sit on the metal stand and the water will boil, producing steam, below it.

The final product, after about 15-20 minutes of steaming

Pork Dumplings
This will make about 20 dumplings 

Ingredients

1 tablespoon of fresh ginger, minced
3 cloves of garlic
2 tablespoons green onion, sliced thinly
1 cup of Napa cabbage, finely shredded
1 egg, beaten
1/2 lb of pork (you can do turkey, pork or chicken or vegetables)
2 cups of flour
1 cup of water
3 tablespoons of soy sauce
2 tablespoons of oyster sauce
1 1/2 tablespoons sesame oil

You will need a steaming basket (you can purchase this at H&L Asian Market in North Charleston)


Directions

1. Marinate the meat in 2 tbsp of soy and oyster sauce. Let marinate overnight (preferably), but at least an hour prior to cooking.

2. In a large bowl, combine the pork, ginger, garlic, green onions, remaining 1 tbsp of soy sauce, 1 1/2 tbsp sesame oil, egg and cabbage. Stir until well mixed.

3. Add the water to the flour slowly, mixing them together until the result is a spongy dough. This is best done with your hands. Form dough into a "block" (see picture).

4. Cut the dough into 1/2 inch diameter blocks. Flour the surface of the counter and roll out each "block" into a 3 inch circle.

5. Place 1 heaping tsp of pork filling onto each wonton. Moisten the edges with water and fold the edges "pleating" them to close. Set on a floured surface until they are all ready.

6. To cook: steam the dumplings in a bamboo (or metal) steamer for about 15-20 minutes. Be sure to place a cabbage leaf under the wontons to prevent them from sticking to the steamer. Serve with soy sauce and enjoy!


Side note: You can make vegetable dumplings as well (shiitake mushrooms, napa cabbage, carrots, green onions- just sauté with olive oil prior to putting in the wonton).

Served with pancit (also on the blog!)