Baked Chicken Ngoh Hiang

Preparation Time: 1.5 hours

Cooking Time: 30 minutes

Makes 12 rolls



Beancurd skin (for making ngoh hiang), 1 large sheet

Chicken breast, 500 g – remove skin and visible fat, minced

Firm tofu, 200 g (1 large square) - mashed

Waterchestnuts, 12 – diced finely

Carrot, 1 medium – diced finely

Spring onions, 1 bunch – sliced finely

Red chillies, 1 handful – deseeded and sliced finely (optional)

Egg, 1 large - whisked

Salt, 1 teaspoon

Ground black pepper, 1 heaped teaspoon

Five spice powder, 1 teaspoon

Olive oil, ½ teaspoon – for brushing



  1. In a bowl, place the minced chicken breast.
  2. Add the water chestnuts, tofu, carrot, spring onions, chillies (optional),  egg, salt, pepper, and five spice powder.
  3. Combine the ingredients well with your hand.
  4. Spread the beancurd skin on a flat, dry surface. With a damp cloth, wipe the beancurd skin to remove excess salt.
  5. Fold and cut the beancurd skin into 16 rectangular pieces
  6. Spoon 4 tablespoons of chicken mixture onto the beancurd skin rectangles.
  7. Roll up, and tuck in the sides.
  8. Lay the rolls on a plate and steam for about 10 minutes.
  9. Remove the rolls and place them on a baking tray lined with aluminium foil.
  10. Lightly brush the rolls with olive oil.
  11. Bake for 15 to 20 minutes until golden brown.
  12. Cool. Cut each roll into bite sizes.
  13. Serve with some unpolished rice, cooked or salad vegetables, and some home-made chili sauce.


Dietitian’s Tip:

  • You can add some finely diced fresh shitake mushrooms for additional flavour and nutrients.
  • The chicken mixture can also be used to make wantons. Cook the wantons in a pot of boiling water, drain, and serve with some vegetables and brown rice beehoon.


Nutrients per Roll:

Energy: 100 kcal

Fat: 3 g

Protein: 14 g

Carbohydrate: 4.5 g

Dietary Fibre: 1 g

Sodium: 230 mg