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HNG Kee's sauce(s) used:

• CHNG Kee’s Hainanese Chicken Rice Mix

Cooking Method

1. Cut asparagus into three pieces, and blanch in boiling water with cooking oil (1/2 tsp), sugar or salt.

2. Heat cooking oil, and stir-fry sliced deer meats till about 70% cooked.

3. Drain, and set aside.

4. Heat pan with cooking oil, and fry minced garlic till fragrant.

5. Add chicken broth, chilli sauce, tomato sauce, ingredients B and deer meat, and stir and mix well.

6. Thicken sauce with starch water and beaten egg, and cook for a few minutes under low flame.

7. Pour over asparagus, and serve.

Ingredients A

• 500 gm deer meat (sliced)
• 300 gm chicken broth
• 40 gm starch (mixed with water)
• 1 tsp chilli sauce
• 1 tsp tomato sauce
• 1 tsp vinegar
• ½ tsp garlic (minced)
• ½ tsp sugar/salt
• 3 pcs asparagus
• 1 pc egg (beaten)

Ingredients B

• 1/3 tsp CHNG Kee’s Hainanese Chicken Rice Mix
• 1 tsp sugar