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CHNG Kee's Sauce(s) Used:

• CHNG Kee’s Kung Bo Sauce
• CHNG Kee’s Light Soya Sauce

Cooking Method

1. Marinate chicken meat cubes with CHNG Kee’s Light Soya Sauce, water 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 till it turns brownish, and add sliced ginger to stir-fry until fragrant.
4. Add chicken meat cubes, garlic and spring onion, and stir-fry.
5. Add CHNG Kee’s Kung Bo Sauce and water, and bring to boil.
6. Serve with cooked pasta.

Ingredients

• ½ jar CHNG Kee’s Kung Bo Sauce
• 1 tbsp CHNG Kee’s Light Soya Sauce
• 2 tbsp cooking oil
• 2 tbsp corn flour
• 1 tbsp water
• 500 gm chicken meat (deboned and diced)
• 400 gm pasta (cooked)
• 20 gm dried chilli
• 6 pcs ginger (thinly sliced)
• 2 stalks spring onion
• 2 cloves garlic (sliced)