Chinese Big Plate Chicken
What you’ll need
Ingredients
- ¼ pc Lotus root (sliced & fried)
- 6 tbsp. Oil
- 100 g Potato (julienned)
- 3 cloves Garlic (minced)
- 10 g Ginger (minced)
- 4 pcs Star anise
- 4 pcs Dried red chillies
- 250 g Chicken meat (cut into bite-sized pieces)
- 1½ tbsp. Rice wine
- 25 g Green capsicum (cut into small chunks)
- 25 g Red capsicum (cut into small chunks)
- 2 stalks Spring onions (thinly sliced)
Seasoning
- 1 tbsp. Lee Kum Kee Chilli Bean Sauce
- ½ tsp Lee Kum Kee Chicken Bouillon Powder
- ¼ tsp Lee Kum Kee Premium Dark Soy Sauce
- 4 tbsp. Water
- 2 tsp Sugar
Made with
Lee Kum Kee products
How to make it
In a pan, heat up 4 tbsp. oil over medium high heat and fry sliced lotus roots until crisp and lightly browned. Drain and set aside. Next, fry the potatoes until slightly browned. Drain and set aside.
Add 2 tbsp. oil to frying pan, add garlic, ginger, star anise, dried red chillies and chicken meat. Stir-fry until cooked.
Add rice wine, green & red capsicums, spring onions and potatoes. Stir-fry until done.
Add in seasoning mix, stir until well combined.
Transfer to a serving dish and arrange fried lotus roots on top. Serve.
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