Sauté Chicken with Lea & Perrins Sauce in Casserole


Chicken 350g to 400g (with bones, cut into pieces)

Spring Onion 20g (cut into strips)

Ginger 10g (sliced)


Lea & Perrins Worcestershire Sauce 5 tsp


Lea & Perrins Worcestershire Sauce 3 tbsp

ABC Sweet Soy Sauce 3 tbsp

Oyster Sauce 1 tbsp


  1. Marinate chicken pieces with marinade for 15 minutes. Pan-fry the chicken over medium heat until medium well done. Set aside.
  2. Heat the casserole. Add 1 tbsp of oil. Sauté sliced gingers and spring onion strips over medium heat. Add pan-fried chicken pieces and seasonings. Stir-fry the ingredients until the sauce slightly dries up.

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