Cooking Method -
Remove vein from prawns and wash prawns thoroughly. -
Marinate prawn cubes with sugar, pepper and potato flour. -
Marinate chicken cubes with CHNG Kee’s Light Soya Sauce, pepper and potato
flour.Stir-fry ingredients A with hot oil briefly, and drain and set aside. -
Heat the pan with oil, and add a small quantity of Hua Tiao wine. -
Add mixed ingredients A & B, and stir-fry promptly. -
Dish out to serve. | | Ingredients - CHNG Kee’s Light Soya Sauce
- 4 pcs large prawn (diced)
- 1 tbsp cooking oil
- Hua Tiao Wine
- Sugar & pepper
- Potato flour
Ingredients A - 20 gm mushroom
- 20 gm green capsicum
- 20 gm red capsicum
- 20 gm onion
Ingredients B - 1 tsp CHNG Kee’s Black Bean Garlic Sauce
- 2/3 tsp CHNG Kee’s Black Pepper Sauce
- 2/3 tsp CHNG Kee’s Tim Sum Chilli Sauce
- 2/3 tsp CHNG Kee’s Oyster Sauce
- ½ tbsp CHNG Kee’s Light Soya Sauce
- 2 tbsp water
- ½ tbsp honey potato flour
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