Celebrate Chinese New Year With Chinese Flavours From McCormick Canada


LONDON, Ont. McCormick Canada,  the leader in herbs and spices, has released a new line of authentic Chinese spices and seasonings to help Chinese Canadians celebrate Chinese New Year. A wide variety of  popular Chinese flavours from back home are now available right here in Canada.

Imported  directly from McCormick China, the “Wei-hao-mei” brand has been a household name for more than 20 years. Bearing the “China Well-Known Trademark” that speaks for its popularity, the range offers Canadians a choice of 9 Spices in Sachets and 8 Season ‘n Fry®& Chinese Recipe Mixes.

9 Spices in Sachets

The Chinese have used herbs and spices for centuries to boost a dish’s flavour – a tradition well preserved by McCormick China. McCormick Wei-hao-mei Chinese spices are available in convenient packaging that keeps moisture out and freshness in. The handy sachets contain just the right amount of spice needed for an authentic Chinese dish. The 9 Spices in the Sachet range include: Curry Seasoning, Five Spice Seasoning, Ground Black Pepper, Ground Cumin, Ground Ginger, Ground Red Pepper, Ground Szechuan Pepper, Seasoned Salt, and Szechuan Pepper Seasoning.

Eins Mutuc, Marketing Product Manager, McCormick Canada points out that “the range and scope of our brands and business units allow us to bring our commitment of  uncompromised quality and flavour to people around the world.  McCormick’s spices are notably of superior quality, comprised of high-grade spices. With the arrival of our new line of flavours in Canada, we further our commitment to providing flavour solutions that address the needs of Chinese Canadian consumers.”

8 Season ‘n Fry& Chinese Recipe Mixes

In Asian dishes, coatings are commonly used to lock in the meat’s tenderness and juices. Most common among these are sweet and sour pork, honey garlic spare ribs, General Tso chicken, hot and spicy chicken wings, Szechuan chicken and crispy ginger beef. These dishes can also be served with a sauce, either on the side or mixed in.

No matter what the dish, McCormick has a coating mix that’s perfect for it: Crispy Seasoned Coating Mix for Chicken, Crispy Spicy Coating Mix for Chicken, Five Spice Coating Mix for Chicken, Garlic Flavour Coating Mix for Pork Ribs, Seasoned Coating Mix for Pork Chop, Spicy Coating Mix for Chicken, and Tempura Batter Mix. Additionally, McCormick has also brought in the Yu Xiang Rou Si Seasoning just in time for the Chinese New Year.

McCormick Canada is a wholly-owned subsidiary of McCormick & Company, Inc., a global leader in the manufacture, marketing and distribution of spices, seasonings and flavours to the entire food industry.  Founded in 1889 in Baltimore, Maryland, McCormick & Company employs more than 7,500 people.  McCormick & Company includes Schwartz  (UK), McCormick Foods Australia, Ducros (France), McCormick de Centro América (Central America), and AVT McCormick (India).  More information can be found at www.mccormick.com

Stir-Fry Chicken with Sweet Chili Sauce


  • 300g chicken fillet
  • 1 tbsp water
  • 1 tbsp oil
  • ¼ cup straw mushrooms, washed        
  • 50 g conpoy (dried scallop) washed and softened in water  
  • 1 egg white
  • 1 tbsp chopped spring onions
  • 2 ½ tbsp Thai Kitchen® Sweet Chili Sauce
  • ½ tsp McCormick® Ginger Powder
  • 1 tsp cooking wine
  • ½ tsp chicken powder
  • 1 tbsp cornstarch
  • 1 tsp salt, divided  



1.       Wash and cut the chicken into small pieces. Place chicken pieces into food processor and blend until minced. Mix water and cornstarch together until smooth. Add egg white, ½ of the starch water and ½ of the salt; mix well and shape into balls.

2.       To prepare the sauce, combine Thai Kitchen Sweet Chili Sauce, remaining salt and starch water, chicken powder and McCormick Ginger Powder. Set aside.

3.       Heat oil in a stir-fry pan over medium heat; fry the chicken balls until internal temperature reaches 165°F (74°C). Remove chicken balls and set aside to drain excess oil.

4.       Leave some oil in the pan. Cook the spring onions, mushrooms and conpoy for a few minutes, stirring. Add in the chicken balls and cooking wine; stir until heated through. Add sauce; cook and stir until sauce thickens and ingredients are evenly coated.

The above report is a press release that has been reprinted in its entirety and does not necessarily represent the views and/or editorial style of foodserviceandhospitality.com.

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