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CHNG Kee's sauce(s) used:

• CHNG Kee’s Light Soya Sauce
• CHNG Kee’s Hainanese Chicken Rice Mix
• CHNG Kee’s Sesame Oil

Cooking Method

1. Mash bean curds, and marinate with ingredients A.

2. Mix well, and set aside.

3. Marinate minced meat with ingredients B, and mix well.

4. Mix minced meat with mashed bean curds, and shape into a 3 cm diameter ball.

5. Cook with boiling water.

6. Dish out, and put into a bowl.

7. Boil the water with chicken powder, CHNG Kee’s Sesame Oil and pepper, and sprinkle chopped spring onion.

8. Pour the soup to the bowl, and serve.

Ingredients

• 100 gm meat (minced)
• 2 pcs bean curd
• Chicken powder
• CHNG Kee’s Sesame Oil
• Pepper
• Spring onion (chopped)

Ingredients A

• CHNG Kee’s Hainanese Chicken Rice Mix
• Egg white
• Starch

Ingredients B

• CHNG Kee’s Light Soya Sauce
• CHNG Kee’s Hainanese Chicken Rice Mix
• CHNG Kee’s Sesame Oil