Blog

CHNG Kee's sauce(s) used:

• CHNG Kee’s Kung Bo Sauce

• CHNG Kee’s Light Soya Sauce

• CHNG Kee’s Sesame Oil

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)