GARLIC PEPPER CHICKEN
INGREDIENTS:
 Boneless Chicken Legs – 180 gm
 Red, Yellow & Green Bell Pepper, Diced – 30 gm
 Onion, Diced – 5 gm
 Green chili – 5 gm
 Spring onion – 5 gm
 Garlic chopped – 5 gm
 Aromat Powder – 5 gm
 Light soya – 5 ml
 Chinese wine – 5 ml
 Refined flour – 15 gm
 Corn flour – 15 gm
 Refined oil – 10 ml
METHOD:
 Marinate the Chicken with Egg, Corn Flour, and Refined flour.
 Add some Aromat Powder, Salt & Pepper.
 Heat a wok, add some oil to fry the chicken till it’s cooked.

STIR FRY VEGETABLES IN SCHEZWAN SAUCE
INGREDIENTS:
 Chinese cabbage – 30 gm
 Broccoli – 30 gm
 Baby corn – 40 gm
 Button mushroom – 30 gm
 Carrot – 15 gm
 Pak Choi – 40 gm
 Celery chopped – 10 gm
 Garlic chopped – 5 gm
 Chilli paste – 10 gm
 Tomato ketchup – 20 gm
 Sugar – 5 gm
 Aromat Powder – 5 gm
 Salt – 5 gm
 Light soya & Dark Soya – 5 gm
 Chinese wine – 5 ml
METHOD:
 In a heated wok, add Garlic, Celery, Onion and sauté well.
 Add Chilli paste, Tomato ketchup to make the Szechwan sauce
 Then add Aromat Powder, light Soya, dark Soya.
 Add the vegetables and cook them, and add wine for the flavor.