Pan-fried Triple Onion Chicken in Supreme Soy Sauce l Recipes l Lee Kum Kee Home | HONG KONG
Keywords
- Lee Kum Kee
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Spatula
- Measuring spoon
- Plate
Ingredients
- Chicken breasts or thighs 200g (chopped)
- Peking Onion 60g (sectioned)
- Spring onion 20g (sectioned)
- Shallot 20g (sliced)
- Red bell pepper ¼ piece (chopped)
- Lee Kum Kee Supreme Authentic First Draw Soy Sauce 1 tsp.
- Corn starch ½ tsp.
- Lee Kum Kee Supreme Authentic First Draw Soy Sauce 2 tsp.
- Sugar ½ tsp.
- Lee Kum Kee Shaoxing Huadiao Wine1 tsp.
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