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CHNG Kee's sauce(s) used:

• CHNG Kee’s Kung Bo Sauce

• CHNG Kee’s Oyster Sauce

• CHNG Kee’s Plum Sauce

Serves 4-6

Cooking Method

1. Clean and chop whole spring chicken to large chunks, and season with salt and pepper.

2. Mix CHNG Kee’s Kung Bo Sauce, CHNG Kee’s Oyster Sauce, CHNG Kee’s Plum Sauce and chilli sauce together in a small bowl, and heat wok with cooking oil.

3. Stir-fry diced onion, carrot and celery, and put seasoned chicken chunks into the mixed sauce.

4. Stir-fry for 10 mins, and serve.

Ingredients

• 2 tbsp CHNG Kee’s Kung Bo Sauce
• 2 tbsp CHNG Kee’s Oyster Sauce
• 2 tbsp CHNG Kee’s Plum Sauce
• 2 tbsp chilli sauce
• 1 pc onion (diced)
• 1 pc carrot (diced)
• 1 stem celery (diced)
• 1 whole spring chicken
• Salt and pepper