Baked Chicken Ngoh Hiang

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Preparation Time: 1.5 hours

 

Cooking Time: 30 minutes

 

Makes 12 rolls

 

Ingredients:

 

• 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 tsp
• Ground black pepper, 1 heaped tsp
• Five spice powder, 1 tsp
• Olive oil, ½ tsp – for brushing

 

Method:

 

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

 

Approximate Nutritional Analysis (Per serving):

 

Energy: 100 kcal

 

Fat: 3 g

 

Protein: 14 g

 

Carbohydrate: 4.5 g

 

Dietary Fibre: 1 g

 

Sodium: 230 mg

 

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.

 

Source: Singapore Heart Foundation. Reproduced with permission.

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