• Chinese Big Plate Chicken

Chinese Big Plate Chicken

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What you’ll need

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.