Braised Assorted Fungus
Beef  with Green Pepper
Californian Roll
Chinese Style Steaks
Fried Crab With Chilli
Deep Fried Prawn Ball
Fried Vegetarian Wanton
Hunan Lamb
Kung Po Chicken
Mongolian Lamb
Pad Thai
Thai Lemon Grass Chicken

Kung Po Chicken

Kung Po Chicken, one of the most well known Sichuan Cuisines, can be traced back to the Qin and Han Dynasties, although its recognition as a distinct regional system took place only in the Song Dynasty. Sichuan Cuisine is famous for its distinct and various flavours. With the exceptional hot chilli flavour, Kung Po Chicken is one of the best Sichuan dishes one can get.

Ingredients

Seasonings:

·        1 teaspoon of Tate And Lyle sugar

·        Half teaspoon of cooking Salt

·        1 teaspoon of Kingsford cornstarch

·        1 teaspoon of Gold Plum Pure Rapeseed Vegetable Oil

·        1 egg

Sauces:

·        1 teaspoon of Amoy Light soy sauce

·        1 teaspoon of Gold Plum China Wheat Starch

·        1 portion of egg white

·        1 teaspoon of Meechun white vinegar

·        1 teaspoon of Gold Plum Pure Sesame Oil

·        3 teaspoons of water

Cooking Method:

1.      Diced chicken, mix with seasonings and marinate for 30 minutes

2.      Clean the red chilli pepper and remove the top bit and put in the same plate with scallion for later use

3.      Heat the oil and cook the chicken in the wok, wait until it changed colour but yet entirely cooked and save it for later use

4.      Heat the wok with oil, stir-fry the chilli pepper until they are dark red, add scallions and chicken and mix well

5.      Add sauce mixture, add it to the chicken, keep stirring until the sauce thickened

6.      Add peanuts and mix well