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Allergie: Corn

Kam Heong Chicken Set

60m
 high

Ingredients

2-3 Servings
Ingredients A:
Ingredients B: for chicken coating
Ingredients C: for gravy
Ingredients: Pak Choy with Mushroom and Puff Tofu
Szechuan Tofu Soup

Instructions

Kam Heong Chicken
1

Mix corn flour dan SERI-AJI®, add the chicken and coat well with the flour mixture.

2

Fry the chicken until slightly golden and set aside.

3

Heat some oil, saute the ground ingredients until fragrant.

4

Add chili paste and oyster sauce, cook for a few minutes.

5

Then add sugar, dried chili, curry leaves, kaffir lime leaves and AJI-NO-MOTO®. Add some water if needed.

6

Add the fried chicken, stir for a while until smooth.

7

Sprinkle some carrots, red chili and spring onion as decoration.

Pak Choy with Mushroom and Puff Tofu
1

Boil mushrooms with water until soft, remove and slice thinly.

2

Blanch the pak choy in the same stock until semi-soft and arrange on a plate.

3

Bring the mushroom stock to a boil and add the rest of the ingredients and season with TUMIX®.

4

Stir until the sauce thickens and pour over the pak choy and mushrooms.
Ready to serve.

Szechuan Tofu Soup
1

Boil water, mushrooms, TUMIX®, garlic dan hot chili sauce.

2

Add AJI-NO-MOTO® and tofu.

3

Ready to serve hot with spring onion when the mushrooms are soft.

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