Baked Chicken Ngoh Hiang

Serves: 12 rolls
Time: 2 hours

Ingredients

• Beancurd skin (for making ngoh hiang), 1 large sheet
• Chicken breast, remove skin and visible fat, minced, 500g
• Firm tofu, mashed, 200g (1 large square)
• Waterchestnuts, finely diced, 12
• Carrot, finely diced, 1 medium
• Spring onions, finely sliced, 1 bunch
• Red chillies, deseeded and finely sliced, 1 handful (Optional)
• Egg, whisked, 1 large
• Salt, 1 tsp
• Ground black pepper, 1 heaped tsp
• Five spice powder, 1 tsp
• Olive oil, ½ tsp – for brushing

Method

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.

Nutrients per serving
Energy: 100 kcal
Protein: 14g
Total Fat: 3g
Carbohydrate: 4.5g
Sodium: 230mg
Dietary Fibre: 1g

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.