Blog

CHNG Kee's Sauce(s) Used:

• CHNG Kee’s Sweet & Sour Sauce

• CHNG Kee’s Light Soya Sauce

Cooking Method

1. Marinate chicken meat with CHNG Kee’s Light Soya Sauce and beaten egg for 10 mins, and coat chicken meat with tapioca flour.

2. Heat cooking oil, and deep-fry chicken meat until golden brown in colour.

3. Drain oil away, and put aside.

4. Stir-fry cucumber cubes, pineapple, tomatoes, red and green capsicums in a little oil for 1 minute, and add CHNG Kee’s Sweet & Sour Sauce to bring to boil.

5. Add chicken meat and pasta, and stir well to serve.

Ingredients

• ½ jar CHNG Kee’s Sweet & Sour Sauce
• 1 tsp CHNG Kee’s Light Soya Sauce
• 300 gm chicken meat (diced)
• 100 gm pasta (cooked)
• 30 gm cucumber (diced)
• 30 gm red and green capsicums (diced)
• 3 pcs pineapple (diced)
• 2 pcs tomato
• 1 pc egg (beaten)
• ½ pc onion (diced)
• 4 – 5 tbsp tapioca flour
• Cooking oil