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Baked Chicken Ngoh Hiang
Ingredients
  • 1 large sheet beancurd skin
  • 1 pack (300g) minced chicken
  • 150g firm tofu, mashed
  • 8 water chestnuts, diced finely
  • 1 medium carrot, diced finely
  • 1 bunch spring onions, sliced finely
  • 1 handful red chillies, deseeded and sliced finely (optional)
  • 1 large egg, whisked
  • 1 tsp salt
  • 1 tsp ground black pepper, heaped
  • 1 tsp five spice powder
  • ½ tsp olive oil (for brushing)
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