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CHNG Kee's sauce(s) used:

• CHNG Kee’s Light Soya Sauce

• CHNG Kee’s Plum Sauce

Serves 4-6

Cooking Method

1. Season chicken meat with ingredients A for 15 mins, and dip in potato starch.

2. Deep fry till golden brown in colour, and set aside.

3. Mix shredded cucumber, pineapple and turnip with ingredients B, and pour over deep-fried chicken.

4. Top off with mashed peanut, and serve.

Ingredients

• 500 gm chicken meat (shredded)
• 2 tbsp peanut (mashed)
• Potato starch
• 1 pc cucumber (shredded)
• 1 pc pineapple (shredded)
• ¼ pc turnip (shredded)

Ingredients A

• 2 tsp CHNG Kee’s Light Soya Sauce
• 1 tsp MSG
• 2 tbsp custard powder
• 1 tbsp baking soda
• 4 pcs egg

Ingredients B

• 300 gm CHNG Kee’s Plum Sauce
• 100 gm sugar
• 75 gm assam
• 2 tbsp sweet sauce
• 2 tsp lime juice
• 150 ml water
• 1 can shrimp paste