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HNG Kee's sauce(s) used:

• CHNG Kee’s Light Soya Sauce

• CHNG Kee’s Dark Soya Sauce

• CHNG Kee’s Oyster Sauce

• CHNG Kee’s Sesame Oil

Cooking Method

1. Marinate deboned chicken meat with ingredients A for 30 mins, and put ingredients B into claypot to cook for 20 mins.

2. Dice marinated chicken meat, and serve.

Ingredients A

• 1 tbsp CHNG Kee’s Light Soya Sauce
• 1 tbsp CHNG Kee’s Dark Soya Sauce
• 1 tbsp CHNG Kee’s Oyster Sauce
• 1 tbsp CHNG Kee’s Sesame Oil
• 5 tbsp Sugar
• 3 tbsp MSG – optional
• 1 tbsp Hua Tiao wine

Ingredients B

• 12 pcs duck tongue
• 12 pcs dried straw mushroom
• 10 pcs ginger root
• 300 gm pak choi
• 3 stalks spring onion
• 1.3 kg chicken meat (deboned)