Ingredients:

Young chiciken 1 [about 750 g], Cha mushrooms 150 g, Cucumbers 2 small ones, Hard-boiled quail eggs 10, Salt, Stock, Lee Kum Kee Premium Dark Soy Sauce 5 g , Lee Kum Kee Premium Oyster Flavoured Sauce 20 g

Seasonings:

Lee Kum Kee Premium Dark Soy Sauce 5 g, Lee Kum Kee Chicken Bouillon Powder 2 g, Shao Hsing wine 15 g, Stock 100 g, Green onion, ginger and garlic

Method:

1. Cut cucumbers into 10 sections. Remove seeds. Shell quail eggs and cook in stock until flavour absorbed. Wash Cha mushrooms and cut into sections.

2. Wash chicken. Cut a slit on the back and marinate chicken with salt. Rub chicken with Lee Kum Kee Premium Dark Soy Sauce. Deep-fry chicken in oil until golden yellow. Set aside. Stir-fry Oyster Sauce until fragrant. Add seasoning mix, Cha mushrooms and cook through. Pour over fried chicken and steam until done.

3. Stir-fry cucumbers. Arrange cucumbers, quail eggs and steamed chicken on a serving plate. Pour over the sauce from steamed chicken.