Thursday, 15 November 2018

Air Fried Chicken & Rice Ngoh Hiang 鸡丝五香饭卷

* in collaboration with Xndo for Zero Rice

I've given the traditional Chinese Five Spice Rolls 五香卷 a healthier tweak by using minced chicken instead of the normal minced pork and prawns. I've also air-fried the rolls instead of deep frying them the traditional way. Xndo Zero Rice has been used to make my Ngoh Hiang rolls more satiable to the stomach (比较有饱足感) so that I do not need to prepare other dishes for a simple yet hearty meal. This Air Fried Chicken & Rice Ngoh Hiang 鸡丝五香饭卷 is absolutely pleasing to the palate. You can dip it in any preferred dressing(s). Personally, I love dipping my Ngoh Hiang rolls with just Balsamic Vinegar...Yumz for the layering of flavours!

Xndo Zero rice is certified low GI, non-GMO, high fibre and suitable even for diabetics! Ready to eat, a healthy diet has never been easier! Promotion now on at all GNC Singapore & Xndo stores islandwide. 

#ZeroRice #XndoRecipes

Ingredients for Ngoh Hiang (enough for 12  to 15 rolls) :
  • 12 to 15 pcs dried bean skin (cut to size at approx. 20 x 15 cm each)
  • 2 packets Xndo Zero Rice. Each box contain 4 packets. 
  • 300 gm minced chicken
  • 1 carrot (finely chopped)
  • 1 mid-large onion (finely chopped)
  • 5 pcs dried mushrooms (pre-soaked and finely chopped)
  • 2 tsp finely chopped coriander
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp Chinese 5 spice powder
  • 1 tsp ikan bilis/anchovies powder
  • 2 tbsp light soy sauce
  • 1/2 tsp salt
  • 2 tsp sesame oil
  • 1 tsp sambal belachan chili paste (optional)
  • a dash of pepper (optional)
  • 1 beaten egg

Dressing/Dip :
  • Balsamic Vinegar or/and Chili Sauce

Garnishing :
  • a drizzle of olive oil
  • red/green cut chili
  • finely chopped coriander

(tsp = teaspoon; tbsp = tablespoon)    

Method : 
  1. Mix all Ngoh Hiang ingredients into a large bowl (except for Dried Bean Skins) till even and slightly gluey.
  2. Spoon 2 to 3 tbsp mixed Ngoh Hiang ingredients onto each piece of dried bean skin. 
  3. Wrap and roll. If need to, spread a little beaten egg to seal and secure the rims.
  4. Arrange wrapped Ngoh Hiang rolls on a greased stainless steel rack.
  5. Send to air fry at 180C for first 15 minutes and 200C for another 15 minutes (or till desired colour is achieved).
  6. When ready, remove Ngoh Hiang rolls from air fryer. Allow to rest for 5 to 10 minutes before cutting to serve.
  7. Plate, drizzle with desired dressing and garnish. 
  8. Serve whilst hot. 

Tip : Freeze the other uncooked Ngoh Hiang Rolls apportioned in zip log bags. Thaw and air fry as and when you are ready to cook.


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