Air Fried Chicken & Rice Ngoh Hiang Recipe

Ingredients

• 12 to 15 pcs dried bean skin (cut to size at approx. 20 x 15 cm each)
• 2 packets Xndo Zero Rice. 
• 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

Directions

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.

Recipe by Rachel Lee from Singapore Home Cooks