![](https://kokanoodles.com/wp-content/uploads/2022/04/KOKA-Silky-Egg-Chicken-Rice-Fettuccine.jpg)
KOKA SILKY EGG CHICKEN RICE FETTUCCINE
A convenient tale on our all-time favourite zi char dish, wat tan hor (滑蛋河), this recipe makes use of KOKA Silk Rice Fettucine to produce a flavourful dish that is not only low in fat but also gluten-free, perfect for those with gluten allergies or sensitivities.
![](https://kokanoodles.com/wp-content/uploads/2024/09/Chicken-Pho-Silk-SP-S-768x768.webp)
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INGREDIENTS:
- 2 packets of KOKA Silk Chicken Pho Rice Fettuccine
- 150g chicken fillet, cubed
- 1 fish cake, sliced
- 3 – 4 garlic cloves, minced
- 4 – 5 stalks Chye Sim/mustard greens
- 2 eggs
- Light soy sauce
- Pepper
- Salt
- Cooking oil
- 500ml hot water
- Sesame oil (optional)
CORN STARCH MIXTURE:
- 1½ tbsp cornflour
- 80ml water
TOOLS:
- 1 pot
- 1 frying pan
- Knife and chopping board
- Strainer
PREPARATIONS:
- Blanch KOKA Silk Rice Fettuccine in boiling water for approximately 1 minute.
- Drain off hot water and rinse rice fettuccine under cold running water.
- In a heated wok, add 1 tablespoon of cooking oil, KOKA Silk Rice Fettuccine and 2 tablespoons of light soy sauce. Stir-fry until the sauce is well mixed into the noodle. Set aside.
- Heat up 2 tablespoons of oil and fry garlic till they turn golden brown.
- Add chicken fillet, fish cake and soy sauce to season. Stir fry chicken fillet until it is almost cooked.
- Dissolve 2 sachets of seasoning in 500ml of hot water. Add instant stock to chicken and fish cakes.
- Allow the stock to come to a boil before adding cornstarch mixture and 1 packet of KOKA garnish. Simmer until mixture thickens.
- Add vegetables and eggs. Stir the mixture to ensure the eggs are cooked.
- Pour gravy on the KOKA Silk Rice Fettuccine before serving and top off with a drizzle of sesame oil.
![](https://kokanoodles.com/wp-content/uploads/2022/04/KOKA-Silky-Egg-Chicken-Rice-Fettuccine.jpg)
KOKA SILKY EGG CHICKEN RICE FETTUCCINE
A convenient tale on our all-time favourite zi char dish, wat tan hor (滑蛋河), this recipe makes use of KOKA Silk Rice Fettucine to produce a flavourful dish that is not only low in fat but also gluten-free, perfect for those with gluten allergies or sensitivities.
![](https://kokanoodles.com/wp-content/uploads/2024/09/Chicken-Pho-Silk-SP-S-768x768.webp)
INGREDIENTS:
- 2 packets of KOKA Silk Chicken Pho Rice Fettuccine
- 150g chicken fillet, cubed
- 1 fish cake, sliced
- 3 – 4 garlic cloves, minced
- 4 – 5 stalks Chye Sim/mustard greens
- 2 eggs
- Light soy sauce
- Pepper
- Salt
- Cooking oil
- 500ml hot water
- Sesame oil (optional)
CORN STARCH MIXTURE:
- 1½ tbsp cornflour
- 80ml water
TOOLS:
- 1 pot
- 1 frying pan
- Knife and chopping board
- Strainer
PREPARATIONS:
- Blanch KOKA Silk Rice Fettuccine in boiling water for approximately 1 minute.
- Drain off hot water and rinse rice fettuccine under cold running water.
- In a heated wok, add 1 tablespoon of cooking oil, KOKA Silk Rice Fettuccine and 2 tablespoons of light soy sauce. Stir-fry until the sauce is well mixed into the noodle. Set aside.
- Heat up 2 tablespoons of oil and fry garlic till they turn golden brown.
- Add chicken fillet, fish cake and soy sauce to season. Stir fry chicken fillet until it is almost cooked.
- Dissolve 2 sachets of seasoning in 500ml of hot water. Add instant stock to chicken and fish cakes.
- Allow the stock to come to a boil before adding cornstarch mixture and 1 packet of KOKA garnish. Simmer until mixture thickens.
- Add vegetables and eggs. Stir the mixture to ensure the eggs are cooked.
- Pour gravy on the KOKA Silk Rice Fettuccine before serving and top off with a drizzle of sesame oil.
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