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Chicken Fu Yung Hai
This typical Chinese dish is made of scrambled eggs mixed with chicken and other vegetables, served with sweet sour sauce and peas. Simply indulgent!
Main courses
Ingredients
Preparing the Eggs and Chicken
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Knorr Chicken Powder 1kg 20.0 g
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Knorr Oyster Sauce 10.0 ml
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Chicken eggs, beaten 8.0 pc
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Chicken thigh, roughly chopped 300.0 g
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Shrimps 100.0 g
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Cauliflower, thinly sliced and boiled 100.0 g
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Carrot, sliced 80.0 g
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Pepper 2.0 g
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Cooking Oil 60.0 ml
Making the Fu Yung Hai Sauce
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Tomatoes, boiled, deskinned and finely chopped 4.0 pc
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Red Chillies, cored and sliced 3.0 pc
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Tomato Sauce 100.0 ml
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Garlic Cloves, chopped coarsely 2.0 pc
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Sugar 10.0 g
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Water 100.0 ml
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Spring Onions, sliced 2.0 pc
Serving the Chicken Fu Yung Hai
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Peas 200.0 g
Preparation
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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.
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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.
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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.
