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Chicken Preparation

Sauce Preparation

  • Dark Soya Sauce 20 ml
  • Rice Wine 15 ml
  • Water 15 ml

Aromatics Preparation

  • Ginger, finely minced 30 g
  • Shallots, finely minced 20 g
  • Canola or Corn Oil 10 ml
  • Sesame Oil 10 ml
  • Cornstarch Slurry 50 g

Garnish Preparation

  • Garlic Cloves, whole, peeled 10 g
  • Red Finger Chilies, sliced thinly diagonally 10 g
  • Fresh basil leaves, chiffonade 5 g


  • Spring Onions, finely chopped 3 g
  1. Chicken Preparation

    • Marinate the chicken in Knorr Rostip Chicken Seasoning Powder
  2. Sauce Preparation

    • Combine dark soy sauce, rice wine, water, and Knorr Rock Sugar Honey Sauce in a non-reactive bowl
    • Taste and adjust seasoning
  3. Aromatics Preparation

    • In a blender, puree the ginger, shallots and oils
    • Heat a small amount of oil in a wok and sweat the puree lightly
    • Pour the sauce in and let the dish simmer
    • Add the chicken
    • Taste and adjust seasoning
    • Adjust the thickness of the sauce with cornstarch slurry
  4. Garnish Preparation

    • Add the garlic cloves, chilies and basil leaves
  5. Presentation

    • Transfer to a serving dish and sprinkle with spring onions right before serving