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.

In this recipe

SILK CHICKEN PHO RICE FETTUCCINE

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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:

  1. Blanch KOKA Silk Rice Fettuccine in boiling water for approximately 1 minute.
  2. Drain off hot water and rinse rice fettuccine under cold running water.
  3. 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.
  4. Heat up 2 tablespoons of oil and fry garlic till they turn golden brown.
  5. Add chicken fillet, fish cake and soy sauce to season. Stir fry chicken fillet until it is almost cooked.
  6. Dissolve 2 sachets of seasoning in 500ml of hot water. Add instant stock to chicken and fish cakes.
  7. Allow the stock to come to a boil before adding cornstarch mixture and 1 packet of KOKA garnish. Simmer until mixture thickens.
  8. Add vegetables and eggs. Stir the mixture to ensure the eggs are cooked.
  9. Pour gravy on the KOKA Silk Rice Fettuccine before serving and top off with a drizzle of sesame oil.

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.

In this recipe

SILK CHICKEN PHO RICE FETTUCCINE

GO TO PRODUCT

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:

  1. Blanch KOKA Silk Rice Fettuccine in boiling water for approximately 1 minute.
  2. Drain off hot water and rinse rice fettuccine under cold running water.
  3. 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.
  4. Heat up 2 tablespoons of oil and fry garlic till they turn golden brown.
  5. Add chicken fillet, fish cake and soy sauce to season. Stir fry chicken fillet until it is almost cooked.
  6. Dissolve 2 sachets of seasoning in 500ml of hot water. Add instant stock to chicken and fish cakes.
  7. Allow the stock to come to a boil before adding cornstarch mixture and 1 packet of KOKA garnish. Simmer until mixture thickens.
  8. Add vegetables and eggs. Stir the mixture to ensure the eggs are cooked.
  9. Pour gravy on the KOKA Silk Rice Fettuccine before serving and top off with a drizzle of sesame oil.
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