Kung Bo Chicken


CHNG Kee's sauce(s) used:

  • CHNG Kee’s Kung Bo Sauce

  • CHNG Kee’s Light Soya Sauce

  • CHNG Kee’s Sesame Oil

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    Serves 4

     

    Cooking Method

    1. Marinate chicken meat cubes with CHNG Kee’s Light Soya Sauce, CHNG Kee’s Sesame Oil and corn flour for 10 mins, and stir-fry in hot cooking oil for 2 - 3 mins.

    2. Drain oil, and put aside.

    3. Stir-fry dried chillies until brownish in colour, and add ginger and garlic to stir-fry until fragrant.

    4. Add chicken meat cubes, cashew nuts and spring onion, and stir-fry.

    5. Add CHNG Kee’s Kung Bo Sauce.

    6. Stir-fry till it is cooked, and serve.

    Ingredients

    • ½ jar CHNG Kee’s Kung Bo Sauce
    • 2 tbsp CHNG Kee’s Sesame Oil
    • 1 tbsp CHNG Kee’s Light Soya Sauce
    • 2 tbsp cooking oil
    • 1 tbsp water
    • 2 tsp corn flour
    • 500 gm chicken meat (diced)
    • 100 gm cashew nut
    • 20 gm dried chilli
    • 6 pcs ginger (thinly sliced)
    • 2 stalks spring onion
    • 2 cloves garlic (sliced)