Cooking Instructions: 1. On medium heat, add a small amount of cooking oil & garlic, then fry the chicken until golden brown 2. Add sauce, stir, turn to low heat and cover the lid for about 4 minutes 3. Add the rest of ingredients, stir and cover the lid again for about 4 minutes. Add coriander to decorate. Serve hot.
Ingrdients: Garlic (3 cloves, sliced) Ginger (3 pieces, sliced) Onion (200g, cubed) Tricolor capsicum (half each, cubed) Clam with shells (600g) 3 tablespoons of Ip Shing Kee chicken pot sauce 1 tablespoon of starch solution with water ¼ cup (optional)
Cooking Instructions: 1. On medium heat, fry garlic and ginger in a little oil 2. Add onion, clam sand 2 tablespoons of chicken pot sauce. Cover lid 4 minutes 3. Add tricolor capsicum & stir in 1 tablespoon of chicken pot sauce 4. For thicker sauce, add 1 tablespoon of starch solution. Serve hot.
雞煲醬汁豬肉卷 Chicken pot sauce with pork rolls
建議食材:
豬肉片8片,金菇半包,蟹柳2條,蘿蔔半條,露筍8條 葉城記百變雞煲醬2湯匙加1/4杯水
Ingredients: Pork (8 large slices) Enoki mushroom (50g) Crab sticks (3 pieces) Carrot (1/2 stick) Asparagus (about 15cm long, 50g ) 2 tablespoons of Ip Shing Kee chicken pot sauce mix with 1/4 of water
Cooking Instructions: 1. Place carrot, asparagus and crab stick in boiling water for 1 minute and settle on a plate 2. Roll enoki mushroom, carrot, crab stick and asparagus into each piece of pork 3. Add oil to pan on medium heat & fry rolled pork with stuffing till golden brown 4. Add in chicken pot sauce mixed with water for 1 minute. Serve hot.