Marinate chicken meat with CHNG Kee’s Kung Bo sauce, corn flour and white pepper for 30 mins, and blanch carrot, yellow capsicum and French beans in boiling water.
Cut the blanched vegetables into thin strips, and spread out the minced chicken meat.
Put strips of carrot, French bean and yellow capsicum onto spread of minced chicken meat, and roll the meat over using a plastic sheet.
Coat meat rolls with Japanese bread crumbs, and heat pan with cooking oil.
Cook coated meat rolls, and serve.
- 1 jar CHNG Kee’s Kung Bo Sauce
- 300 gm chicken meat (minced)
- 100 gm Japanese bread crumbs
- 3 pcs French bean
- 1 pc carrot
- 1 pc yellow capsicum
- 1 tbsp corn flour
- ½ tsp white pepper
- Cooking oil