Tenderise chicken breast with meat hammer (optional).

Marinate chicken with ginger, garlic, brown sugar, light soy sauce, oyster sauce and AJI-SHIO® Flavoured Black Pepper. Refrigerate for 30 minutes.

Bake in 180OC pre-heat oven for 10 minutes or until the chicken is cooked.

Boil the marinated sauce for a few minutes.

Place the chicken on the thick sauce. Turn off the heat.

Sprinkle with some sesame seeds.

Slice the purple cabbage thinly.

Grate the carrot and cucumber.

Boiling edamame for 3 minutes, drain and let it cool.

Mix well all the ingredients with tomato.

Heat oil, saute garlic and ginger until fragrant.

Add in carrot and vegetable stock. Boil till the carrot is cooked.

Then add honey, vinegar, AJI-SHIO® Flavoured Pepper and mix well.

Let it cool (luke warm) and blend all together, serve.