When I ran out of Knorr Chicken Broth Mix and my local Walmart didn't have any (!) on the shelves, I contented myself with Lee Kum Kee Chicken Bouillon Powder , thinking they'd be approximately the same thing. Even the proportions to use (1 tsp per 1 cup of boiling water) were the same. Well, it turned out I was wrong. I normally use a whopping 2 tablespoons per 1 tablespoon of uncooked rice when I prepare the chicken soup version of my " TV dinner rice bowls " and the Knorr powder resulted in what tasted like instant noodle chicken soup. Whereas the Lee Kum Kee powder tasted like... SALT. Yes, it just tasted salty. Whatever flavour was flattened by the overwhelming amount of saltiness. If you follow the instructions and use 2 tsp of Lee Kum Kee per 2 cups of boiling water and just make chicken stock, it's not super salty, but the flavor is weak. If you double it, the flavor improves a bit but you can tell the saltiness will overtake it if you put in even more ...
Anonymous restaurant reviews, cooking experiments, miscellaneous musings on living in the Lower Mainland, BC, Canada.