Black Truffle Chicken with Oyster Sauce | Recipes | Lee Kum Kee Home | HONG KONG
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Stove
- Plastic wrap
- Measuring spoon
- Spoon
- Plate
- Serving platter
Ingredients
- Chicken breast 2 pieces
- Black truffle, thinly sliced 50g
- Truffle butter 2 tsp
- Vegetable stock 150ml
- Lee Kum Kee Premium Gold Soy Sauce 1 tbsp
- Lee Kum Kee Premium Oyster Sauce 4 tbsp
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