Blog

CHNG Kee's Sauce(s) Used:

• CHNG Kee’s Tom Yam Paste

• CHNG Kee’s Light Soya Sauce

• CHNG Kee’s Sesame Oil

Serves 4

Cooking Method

1. Marinate sliced boneless chicken leg meat with corn flour, CHNG Kee’s Sesame Oil, sugar, CHNG Kee’s Light Soya Sauce and pepper for about 20 mins, and put aside.

2. Stir-fry straw mushroom with hot cooking oil till fragrant, followed by chicken soup and CHNG Kee’s Tom Yam Paste.

3. Bring water to boil over high heat, and add vermicelli and sliced boneless chicken leg meat to stir-fry.

4. Cook until the vermicelli begins to absorb water, and set aside to dry.

5. Garnish with sliced cucumber and parsley, and serve.

Ingredients

• ½ jar CHNG Kee’s Tom Yam Paste
• CHNG Kee’s Sesame Oil
• CHNG Kee’s Light Soya Sauce
• 250 ml chicken soup
• 100 gm chicken leg meat (deboned) – Also serves well with crab meat
• 5 stalks parsley (chopped)
• 4 tbsp cooking oil
• ½ tsp corn flour
• ½ pc cucumber (shredded)
• ½ can straw mushroom (cut into halves)
• ½ pack vermicelli (soaked till soft)
• Pepper