Cooking MethodFry dried chilli, garlic and ginger till fragrant, and add chicken meat to fry. Thicken CHNG Kee’s Kung Bo Sauce by mixing it with modified corn starch and water. Add thickened CHNG Kee’s Kung Bo Sauce to sitr-fry with chicken meat till cooked, and serve.
| Ingredients- 120 gm CHNG Kee’s Kung Bo Sauce
- 300 gm chicken meat
- 6 gm modified corn starch
- 9 ml water
- Dried chilli
- Garlic
- Ginger
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