Ingredient : ( serve 4 pax)

• Whole Chicken Leg ( debone)
• 300 g Kai Lan (shredded)
• 10 cloves garlic ( cut into thin slices)

Seasoning:

1 tbsp of Lee Kum Kee Black Pepper Sauce, 1 cup of water, some soy sauce

Method:

1. Wash and clean chicken, cut into cubes.
2. Heat oil in wok, fry shredded Kai Lan until dry, dish out and drain.
3. Heat oil in wok, add in chicken fillet, and blanch swiftly in hot oil, drain.
4. Heat oil in wok, deep fry slices garlic until golden brown, add in chicken fillet and Lee Kum Kee Black Pepper Sauce fry until fragrant, add in water and seasoning braise for 5 mint until gravy dry, dish out and garnished with shredded Kai Lan, done.

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