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vermicelli garlic soy sauce salt soy sauce carrot water cooking oil sesame oil cornstarch chicken soy sauce egg salt cooking oil
Viewed: 57 - Published at: 8 years agoIngredients
- 1 kg Rice Vermicelli. After Soak.
- 3 clove Chopped Garlic.
- 4 tbsp Light Soy Sauce.
- 1 tsp Salt.
- 1 tbsp Thick Soy Sauce.
- 1 Pak Choy(Chinese Cabbage).
- 1 Carrot. Sliced into thin.
- 1 cup Water.
- 2 tbsp Cooking oil.
- tbsp Sesame oil.
- 2 tsp Cornstarch.
- 200 grams chicken Breast. Sliced.
- 1 tbsp Light Soy Sauce.
- 2 Egg.
- 1/2 tsp Salt.
- 1 tbsp Cooking Oil.
Method
- Heat up the wok with 2 tablespoon of cooking oil.
- Fried the chopped garlic until fragrance.
- Cook the sliced chicken breast until it's tenderise.
- Preferably use non - stick wok.
- Add thick soy sauce, light soy sauce, salt, sesame oil & a cup of water & bring it into boil.
- Put in the rice vermicelli & sliced carrot.
- Add the Pak Choy (Chinese Cabbage).
- Keep stir until it's dried.
- Beat 2 egg with half teaspoon of salt.
- Heat up the fried pan with 1 tablespoon of cooking oil.
- Pour the egg evenly around the pan.
- Put in the finished fried rice vermicelli into the middle of the fried egg & fold into square shape.
- Continue this stage until the fried rice vermicelli is finish.
- It's serve around 4 to 5 person.
