Hot and Spicy Chicken with Abalone
| Difficulty |  30 min required |
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Ingredients
| Lee Kum Kee Premium Abalone in Chicken Stock 1 Can |
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| Chicken ½ pc (Steamed, chopped) |
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| Sweet Potato Vermicelli 1 pack (Soaked in warm water) |
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| Black fungus some |
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| Celtuce ½ pc |
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| Chinese celery 2 pcs |
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| Fresh Green peppercorn some |
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| Dried Chili 20 pcs |
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| Red cluster pepper 4 pcs (Diced, to be adjusted according to personal preference for spiciness) |
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| Coriander 2 pcs |
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| Warm water ½ bowl |
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Sauces
| Lee Kum Kee Salt Reduced Oyster Sauce 2 tsp |
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| Lee Kum Kee Peppercorn Chili Oil 2 tbsp |
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| Lee Kum Kee Sichuan Hot and Spicy Sauce 5 tbsp |
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| Green Peppercorn Oil some |
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Method
| 1 | Arrange chopped chicken on plate. Separate abalone from the abalone sauce. Set aside. |
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| 2 | Heat the pan with oil, sauté Sichuan Hot and Spicy Sauce and red cluster peppers until fragrant. Add warm water and abalone sauce. Bring to a boil, turn to low heat. Add sweet potato vermicelli and black fungus and bring to a boil. |
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| 3 | Add celtuce, Salt Reduced Oyster Sauce and Chinese celery. |
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| 4 | Add abalone and mix well, then pour the mixture on chicken, put abalone on |
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| 5 | Heat the pan with oil. Turn off the stove when the oil is hot, add green peppercorn, dried chili, Peppercorn Chili Oil and coriander until fragrant. Add green peppercorn oil, pour on the chicken and serve. |
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