Instructions

• Pour 2tbs cooking oil and add the box of chopped ginger and some spring onion from the box; sauté for 30 sec.

• Add the hoisin sauce, stir well till the sauce starts to thicken.
Add half a cup of water (125ml) to the sauce and mix well to loosen the sauce.

• Add the shredded chicken, and mix well with the sauce. (optional for NV). Add salt and pepper for seasoning; stir and cook for 4–5 mins.

• Add the vegetable mix, and mix well with the sauce. Add salt and pepper for seasoning; stir and cook for 4–5 mins.

• Now for caramelised onions, toss some butter in a frying pan and add the onions; saute for 2mins.

• As the onions starts to loosen, add the red wine mix (with glazed sugar); Saute for 2-3mins till the onions start to turn translucent.

• To arrange the club sandwich - spread the garlic butter on both sides of the breads. Layer the 1st deck with mashed potato and caramelised onions. Layer the 2nd deck with the hoisin veg stir mix and add some spring onions on top.

• Toast both sides well on medium heat for 1 - 1.5 mins.