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
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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.
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Add 2 tbsp. oil to frying pan, add garlic, ginger, star anise, dried red chillies and chicken meat. Stir-fry until cooked.
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Add rice wine, green & red capsicums, spring onions and potatoes. Stir-fry until done.
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Add in seasoning mix, stir until well combined.
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Transfer to a serving dish and arrange fried lotus roots on top. Serve.