Kam Heong Chicken Set

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

Fry the chicken until slightly golden and set aside.

Heat some oil, saute the ground ingredients until fragrant.

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

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

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

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

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

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

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

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

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

Add AJI-NO-MOTO® and tofu.

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