Singaporean head chef Tommy Teh Kum Chai offers daily specials on a blackboard, rather than sticking to a menu.
新加坡厨师长TommyTehKumChai提供每日的特色菜，并写在黑板上，没有固定的菜单。
Special thanks to Lee Kum Kee for the recipe.
特别鸣谢李锦记提供本食谱。
Prior to joining Lee Kum Kee, Mr. Fung worked in listed companies to manage corporate affairs and investor relations activities.
加入李锦记之前，冯先生于上市公司主管企业事务及投资者关系工作。
Stir-fry chicken in 2 tbsp oil until done. Add green/red bell pepper and Lee Kum Kee Chili Garlic Sauce. Stir well and serve hot.
用2汤匙油炒熟鸡丁，加入青/甜红椒及李锦记蒜蓉辣椒酱，炒匀上碟。
Stir-fry chicken in 2 tbsp oil until done. Add green/red bell pepper and Lee Kum Kee Chili Garlic Sauce. Stir well and serve hot.
用2汤匙油炒熟鸡丁，加入青/甜红椒及李锦记蒜蓉辣椒酱，炒匀上碟。
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