Ingredients
- 200 g Chicken fillet sliced
- 90 g Bean vermicelli sectioned, soaked until softened, drained
- 90 g Asparagus sliced
- 50 g Carrot s (sliced)
- 6 pcs Bean curd puffs sliced
- Marinade
- 2 tbsp Lee Kum Kee Fine Shrimp Sauce
- 1 tbsp Cooking wine
- 1 tbsp Oil
- 1 tbsp Water
- 1½ tsp Sugar
- 1 tsp Corn starch
Instructions
- Mix all ingredients with marinade ingredients. Steam on high heat for 10 mins or until cooked through.
- Remove and serve.
