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Preparing the Eggs and Chicken

  • Knorr Chicken Powder 1kg 20.0 g
  • Knorr Oyster Sauce 10.0 ml
  • Chicken eggs, beaten 8.0 pc
  • Chicken thigh, roughly chopped 300.0 g
  • Shrimps 100.0 g
  • Cauliflower, thinly sliced and boiled 100.0 g
  • Carrot, sliced 80.0 g
  • Pepper 2.0 g
  • Cooking Oil 60.0 ml

Making the Fu Yung Hai Sauce

Serving the Chicken Fu Yung Hai

  • Peas 200.0 g
  1. Preparing the Eggs and Chicken

    • Sauté the garlic, add the chicken thigh, then stir-fry until fragrant.
    • Add the cauliflower and carrots.
    • Add Knorr Chicken Powder and Knorr Oyster Sauce.
    • Turn off the fire and set aside.
    • Add the eggs to the chicken and vegetables, and mix well.
    • Heat the oil in a frying pan, and add the egg mix.
    • Reduce the heat so that the bottom of the omelette does not burn and the inside is well-cooked.
    • Check the flavours.
  2. Making the Fu Yung Hai Sauce

    • Sauté the garlic and onions, then add the tomatoes and tomato sauce.
    • Add the Knorr Lime Powder mixture.
    • Season with Knorr Bumbu Pelezat Rasa Ayam Rostip.
    • Add the chopped red chillies.
    • Set aside.
  3. Serving the Chicken Fu Yung Hai

    • Place the omelette on a serving plate.
    • Pour the fu yung hai sauce over.
    • Sprinkle with peas.
    • Serve and enjoy.