Chinese Big Plate Chicken
Lee Kum Kee

Chinese Big Plate Chicken

Serves 4
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Ingredients

250g  Chicken Meat, sliced
100g  Potato, into 3cm pieces
25g  Green Pepper, into 3cm pieces
25g  Red Pepper , into 3cm pieces
2pcs  Spring onion, section
10g  Ginger, finely dieced
5g (3pcs)  Garlic, finely dieced
1 ½ Tbsp  Rice Wine
4pcs  Star Anise
4pcs  Dried Red Chillies
25g  Cripsy fried Lotus root slices (optional)
½ Sprining onion, finely chopped for ganishing

Method

1 Deep fried potatoes for 3 mins until slightly golden brown. Drain and set aside.
2 Add 2 Tbsp oil to a hot wok, then add in garlic, ginger, star anise, spring onion, dried red chillies and chicken to stir fry for 3 mins or until cooked.
3 Add rice wine, green & red pepper and potatoes to cook for 3 mins.
4 Add in the sauce mix to cook for further 3-5 mins and until the sauce thicken before take off the heat and ready to serve.
5 Sprinkle the spring onion and slice lotus root on top for garnish.
PREP TIME: 20 MINUTES | COOKING TIME: 20 MINUTES
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