Serves 4
Ingredients:
- Tang Hoon (Mung Bean Noodles), 50 grams (1 bundle)
- Sesame Oil, 4 tablespoons
- Ginger, 2 small slices
- Garlic, 5 cloves (chopped)
- Chicken Thighs, 4 (cut into bite-sizes)
- Mirin (Japanese Rice Wine), 1 tablespoon
- Japanese Cooking Wine, 1 tablespoon
- Oyster Sauce, 1 tablespoon
- Light Soy Sauce, 1 tablespoon
- Drinking Water (room temperature)
- Chinse Parsley, for garnish
Preparation:
- In a bowl, soak tang hoon in water for about 5 minutes. Drain and set aside.
Instructions:
- Using a 20cm Thermos® KNA-020S Non-Stick Cooking Pot with Double Pouring Mouths, heat 1 tablespoon of sesame oil over low-medium heat. Add ginger slices and chopped garlic, and stir fry until fragrant.
- When fragrant, add chicken pieces and stir fry for about 2 to 3 minutes. Add mirin, Japanese cooking wine, oyster sauce, and light soy sauce. Stir well.
- Add water until it covers the chicken pieces and bring the contents to a boil for 3 minutes.
- When boiling, add soaked tang hoon and bring to another boil.
- Before serving, garnish with Chinese parsley. Enjoy!
Notes:
- This recipe is based on using a Thermos® KNA-020S Non-Stick Cooking Pot with Double Pouring Mouths. You may adjust the ingredients quantity based on the capacity of the cooking pot.
Recipe and photos courtesy of Chermaine Aw Yong from @chermaine.ay and Group Expert from ‘Thermos® SG Community’ Facebook private group