Ingredients
Chicken meat 90 g [3 oz] [cut into 12 long strips], Carrot 50 g [2 oz] [cut into 12 long strips], Dried bamboo fungus 12 nos [50 g/2 oz], Shredded green onion for garnish

Marinade
Lee Kum Kee Premium Oyster Sauce 1 tsp, Lee Kum Kee Sesame Oil 1/2 tsp, Corn starch 1/2 tsp

Sauce Mix
Lee Kum Kee Premium Oyster Sauce 2 tbsp, Water 125 ml [1/2 cup], Lee Kum Kee Premium Soy Sauce 1 tsp, Corn starch 2 tsp

Method
1. Mix chicken with marinade.
2. Soak well bamboo fungus and trim into 5 cm sections. Set aside.
3. Stuff bamboo fungus with chicken and carrot. Arrange on a serving plate. Steam for 10 minutes
    until done. Pour away excess liquid.
4. Heat through sauce mix and pour over bamboo fungus. Garnish with shredded green onion.

Cooking Tips
	Change water frequently when soaking dried bamboo fungus to remove the smell. Lee Kum Kee Chicken Bouillon Powder can enhance the flavor of bamboo fungus. The “head” of bamboo fungus can be kept for other dishes. Don’t throw away.