CHNG Kees Sauce - Kung Bo Sauce 240ml 宫保酱

An unique blend of various special spices and ingredients. Specially formulated by master chefs, this sauce is excellent for stir-frying with dried chillies for the famous szechuan kung bo dishes.Ingredients: Water, Sugar, Black Vinegar, Modified Starch, Caramel, Hydrolyzed Vegetable Protein, Sesame Oil, Salt, Soya Bean, Fish, Wheat Flour, Approved Preservative (Benzoic Acid). Contains soybean, wheat, fish and sesame. Produced in a facility that may also process ingredient containing crustacean, peanut, nut and sulphitesInstructions: Refrigerate after openingCheck out this recipe to find out how to make Kung Bo ChickenIngredients½ jar CHNG Kee’s Kung Bo Sauce1 tbsp CHNG Kee’s Light Soya Sauce2 tbsp cooking oil2 tbsp corn flour1 tbsp water500 gm chicken meat (deboned and diced)400 gm pasta (cooked)20 gm dried chilli6 pcs ginger (thinly sliced)2 stalks spring onion2 cloves garlic (sliced)Cooking Method1. Marinate chicken meat cubes with CHNG Kee’s Light Soya Sauce, water and corn flour for 10 mins, and stir-fry in hot cooking oil for 2 - 3 mins.2. Drain oil, and put aside.3. Stir-fry dried chillies till it turns brownish, and add sliced ginger to stir-fry until fragrant.4. Add chicken meat cubes, garlic and spring onion, and stir-fry.5. Add CHNG Kee’s Kung Bo Sauce and water, and bring to boil.6. Serve with cooked pasta.