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                   Cooking Method: Stir-frying

 

Ingredients

•• 75g dried rice vermicelli

•• 250g chicken breast, cut into strips

•• 50g onion, sliced

•• 40g carrot , cut into sticks

•• 1 Tbsp vegetable oil

 

MArinade

•• Tbsp Lee Kum Kee Oyster Sauce

•• 1 tsp sesame oil

 

Special Sauce mix

•• Tbsp Lee Kum Kee Black Bean Sauce

•• 1 Tbsp Lee Kum Kee Plum Sauce

 

Method

1. Soak the rice vermicelli in hot water for 15 minutes until separated and soft, drain and set aside.
2. Mix the chicken with the marinade and set aside for 15 minutes.
3. To cook the dish, heat a wok and add the oil and stir-fry the chicken for 5 minutes, add the onion
   and carrot and cook a further 2 minutes.
4. Add the rice vermicelli, Black Bean Sauce and stir fry for further 5 minutes until cooked through.