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CHNG Kee's sauce(s) used:

• CHNG Kee’s Hainanese Chicken Rice Mix

• CHNG Kee’s Light Soya Sauce

Cooking Method

1. Marinate goose meat with ingredients B for 30 mins, and coat it with flour.

2. Deep-fry in hot cooking oil for 5 mins, and drain to set aside.

3. Slice goose meat, and place it together with kiwi and mango chunks neatly on the dish.

4. Garnish with prawn crackers, and serve.

Ingredients A

• 600 gm goose meat
• 12 pcs prawn cracker
• Flour
• Cooking oil
• Kiwi (peeled and slice)
• Mango (peeled and slice)

Ingredients B

• 3 tbsp CHNG Kee’s Light Soya Sauce
• 1 tbsp CHNG Kee’s Hainanese Chicken Rice Mix
• 6 ml Water
• Five Spice Powder