1. Boneless and skinless chicken meat300 Grams.
  2. Soy sauce 2 Tablespoons
  3. Dark soy sauce 1 Tablespoon
  4. Oyster sauce 2 Tablespoons
  5. Sugar cane juice 3 Tablespoons
  6. Tapioca flour 1 Tablespoon
  7. Sesame oil1 Tablespoon
  8. Vegetable oil 3 Tablespoons
  9. Chicken stock ½ - 1 Cup
  10. Ground pepper to taste
  11. Long hot pepper, red and green for garnish
  12. Coriander for garnish
  13. Scaillion for garnish
  14. Steamed rice

  1. Marinate the chicken pieces in soy sauce, dark soy, oyster sauce, sugar cane juice, tapioca flour and refrigerate overnight.

  2. Stir fly the marinated chicken pieces in a work. Once cooked, add the chicken stock a little at a time, oyster sauce and soy sauce, bring back to boil until the sauce thickens. Add the rest of the sesame oil and ground white pepper to the thickened chicken sauce. Bring back to boil, correct seasoning with more oyster sauce and dark soy, if not flavorful enough.

  3. Serve this chicken poured over steamed rice and garnished with sliced long red and green chili peppers, scallions and sprinkled with coriander leaves.

* Courtesy of Chef McDang and Department of Intellectual Property