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Stir-fried Chicken and Duck with XO Sauce

Preparation Time:   20  (mins)
Cooking Time:   8  (mins)
Cooking Method:   Saute Stir-fry
Cook level:   Normal
Serving Size:   4  (person)

Chef Recommendation

Boneless Chicken thigh(s) 90 g [meat, cut into balls]
Duck breast(s) 90 g [marinated, sliced]
Fresh lily bulb 45 g
Fresh Shiitake mushroom(s) 45 g
Ling Zhi mushroom(s) 45 g
Button Mushroom (s) 45 g
Shallots 1 tbsp [minced]
XO Sauce 2 tbsp [or Extra Hot]
Sauce for Honey Garlic Chicken 2 tsp


Premium Brand Oyster Sauce 1 tsp
Salt a little
Sugar a little
Corn starch a little

  1. Mix chicken meat with marinade.  Set aside.
  2. Pan-fry chicken meat and duck breast until fragrant.  Set aside.
  3. Stir-fry minced shallot, Lee Kum Kee Minced Garlic and Lee Kum Kee XO Sauce until fragrant.   Add fried chicken meat,  duck breast,  all mushrooms and lily bulb.  Stir-fry until fragrant and done.

    Note: This recipe is provided by Super Star Group - the chef of Grand Centre shop Lee Kum Wah.

Tag: Chicken, Duck, XO sauce

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