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For Vegetables (Blanched)

  • Carrots, sliced 250 pc
  • Young Corn, sliced 300 g
  • Cauliflower, florettes 210 g
  • Broccoli, florettes 300 g
  • Red Bell Pepper, sliced 360 g
  • Snowpeas, trimmed 85 g

For the Sauce

  • Vegetable Oil 120 ml
  • White Onion, sliced 180 g
  • Garlic, minced 220 g
  • Chicken Liver, chopped 300 g
  • Chicken Meat 300 g
  • Squid Balls, sliced 480 g
  • Water 2000 ml
  • Slurry 120 ml

For Garnish

  • Spring Onions, chopped 20 g
  1. For Vegetables (Blanched)

    5 min
    • In a pot with water and salt, blanch the vegetables and shock in iced water. Set aside for later use.
  2. For the Sauce

    10 min
    • In a wok, saute white onions and garlic. Add the chicken liver and chicken meat, then saute until cooked. Add the squid balls.
    • Season with Knorr Shrimp Powder and Knorr Oyster Flavoured Sauce. Add water and boil until flavor intensifies.
    • Pour slurry to thicken the sauce. Add in the blanched vegetables and adjust seasoning if necessary.
  3. For Garnish

    1 min
    • Garnish with spring onions.