Chai Tow Kway With Shredded Chicken
10 Minutes
4 SERVINGS
INGREDIENTS
Chicken- One By One Chicken Fillet
- 2 pieces of Sadia One By One Chicken Fillets
- 600g radish cake (cut into cubes)
- 3 Tbsp cooking oil
- 4 garlic cloves (crushed)
- 60g chai poh (soaked and minced)
- 4 eggs (lightly beaten)
- 4 handful bean sprouts
- 1 tsp fish sauce
- 1 tsp soy sauce
- 2 Tbsp dark soy sauce
METHOD
- Boil Sadia Chicken Fillets until cooked, then shred them.
- Heat 1 Tbsp oil in a wok over high heat. Fry the radish cake, flipping occasionally to ensure all sides are cooked until lightly golden and crusty.
- Add another 1 Tbsp oil, garlic, shredded chicken and chai poh. Stir-fry for about 1 minute, until fragrant.
- Pour the eggs evenly over the carrot cake. Let it sit for about 10 seconds. Once the eggs start to set, gently flip and cook the other side. Drizzle with the final Tbsp of oil.
- Add the sauces and bean sprouts. Stir to combine everything evenly, then serve immediately.
One by One Chicken Fillet
Comes in individual pieces
Freshness locked-in with quick-freezing technology
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
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