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CHNG Kee's Sauce(s) Used:

• CHNG Kee’s Dark Soya Sauce
• CHNG Kee’s Light Soya Sauce

Serves 4

Cooking Method

1. Clean duck/chicken (1.2kg) thoroughly and place in large pot.

2. Add water, star anise, cinnamon sticks, CHNG Kee’s Dark Soya Sauce, CHNG Kee’s Light Soya Sauce, sugar, salt, chicken powder, blue ginger and garlic cloves to pot.

3. Braise duck meat for 1 hr, or chicken for 20-25 mins using low heat, and serve.

Ingredients

• 5 tbsp (100 ml) CHNG Kee’s Dark Soya Sauce
• 2 tbsp (30 ml) CHNG Kee’s Light Soya Sauce
• 6 tbsp (150 gm) sugar
• 2 tbsp (50 gm) salt
• 1 tbsp (30 gm) chicken powder
• 30 gm garlic cloves
• 30 gm blue ginger
• 4 gm star anise
• 4 gm cinnamon stick
• 1.2 kg duck/chicken meat
• 3 L water