Sinstant Company Limited
(HALAL) Kung Pao Chicken (2 Serving)
Chicken, Dried Chili, Chili Oil, Sugar,Soy Sauce, Garlic, Onion, Ginger, Shaoxing Hua Diao Wine, White Rice Vinegar,Egg, Cornstarch
Step 1: Defrost the unopened pouch
Step 2: Place pouch in boiling water for 12 minutes
Step 3: Pour content into a container
Step 4: Add preferred garnishing and enjoy the delicious Kung Pao Chicken
About the Chef
Chef Lau Chin Man was previously the Master
Chef at Spring Deer Restaurant, the famous classic dining establishment known for its Peking Duck along with Sesame Beef and a galore of other delicious top-notch dishes.
Chef Lau spent over 25 years at this restaurant, mastering authentic classic Peking dishes with traditional fine recipes passed down over generations and re-invented via state-of-the art modern cooking methods.