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CHNG Kee's sauce(s) used:

• CHNG Kee’s Kung Bo Sauce

• CHNG Kee’s Light Soya Sauce

Serves 4-6

Cooking Method

1. Marinate sliced duck meat with CHNG Kee’s Light Soya Sauce, tenderizer, corn flour, ginger juice and water for about half an hour.

2. Pan-fry dried chillies till brown in colour, and add marinated sliced duck, to pan-fry till cooked.

3. Add boiled cashew nuts, and stir-in with CHNG Kee’s Kung Bo Sauce.

4. Fry till fragrant, and serve.

Ingredients

• 1 jar CHNG Kee’s Kung Bo Sauce
• 1 tsp CHNG Kee’s Light Soya Sauce
• 3 tsp corn flour
• 1 tsp ginger juice
• 1 tsp tenderizer
• 600 gm duck meat (sliced)
• 200 gm dried chilli
• 100 gm cashew nuts (boiled) - optional
• 150 ml water