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Preparing the Eggs and Chicken

  • Knorr Oyster Sauce 10 ml
  • Chicken eggs, beaten 8 pc
  • Chicken thigh, roughly chopped 300 g
  • Shrimps 100 g
  • Cauliflower, thinly sliced and boiled 100 g
  • Carrot, sliced 80 g
  • Pepper 2 g
  • Cooking Oil 60 ml

Making the Fu Yung Hai Sauce

  • Tomatoes, boiled, deskinned and finely chopped 4 pc
  • Red Chillies, cored and sliced 3 pc
  • Tomato Sauce 100 ml
  • Garlic Cloves, chopped coarsely 2 pc
  • Sugar 10 g
  • Water 100 ml
  • Spring Onions, sliced 2 pc

Serving the Chicken Fu Yung Hai

  • Peas 200 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.
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