• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 300g Hong Kong kai lan
  • 100g chicken meat (blended until fine)
  • 400g chicken stock
  • 1 tbsp Hong Kong flour
  • 1 tsp cornstarch


  1. Blanch kai lan in hot water. Drain and set aside.
  2. Mix chicken and chicken stock, stirring well.
  3. Wipe kai lan dry with clean kitchen towel and sprinkle with hong kong flour.
  4. Pour chicken stock mixture into wok. Place over strong flame and turn off heat as soon as the mixture boils.
  5. Dip kai lan into the mixture. Leave for half a minute to allow the mixture to coat the vegetables. Drain and place in dish.
  6. Thicken remaining chicken stock mixture with cornstarch. Pour over kai lan and serve.

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