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Baked Chicken Ngoh Hiang

Baked Chicken Ngoh Hiang

Published on

16 Jan 2022

Published by

Singapore Heart Foundation

Preparation Time: 1.5 hours


Cooking Time: 30 minutes


Makes 12 rolls




  • Beancurd skin (for making ngoh hiang), 1 large sheet
  • Chicken breast, 500 g – remove skin and visible fat, minced
  • Firm tofu, 200 g (1 large square) – mashed
  • Waterchestnuts, 12 – diced finely
  • Carrot, 1 medium – diced finely
  • Spring onions, 1 bunch – sliced finely
  • Red chillies, 1 handful – deseeded and sliced finely (optional)
  • Egg, 1 large – whisked
  • Salt, 1 tsp
  • Ground black pepper, 1 heaped tsp
  • Five spice powder, 1 tsp
  • Olive oil, ½ tsp – for brushing




  • In a bowl, place the minced chicken breast.
  • Add the water chestnuts, tofu, carrot, spring onions, chillies (optional),  egg, salt, pepper, and five spice powder.
  • Combine the ingredients well with your hand.
  • Spread the beancurd skin on a flat, dry surface. With a damp cloth, wipe the beancurd skin to remove excess salt.
  • Fold and cut the beancurd skin into 16 rectangular pieces
  • Spoon 4 tablespoons of chicken mixture onto the beancurd skin rectangles.
  • Roll up, and tuck in the sides.
  • Lay the rolls on a plate and steam for about 10 minutes.
  • Remove the rolls and place them on a baking tray lined with aluminium foil.
  • Lightly brush the rolls with olive oil.
  • Bake for 15 to 20 minutes until golden brown.
  • Cool. Cut each roll into bite sizes.
  • Serve with some unpolished rice, cooked or salad vegetables, and some home-made chili sauce.


Approximate Nutritional Analysis (Per serving):


Energy: 100 kcal


Fat: 3 g


Protein: 14 g


Carbohydrate: 4.5 g


Dietary Fibre: 1 g


Sodium: 230 mg


Dietitian’s Tip:


You can add some finely diced fresh shitake mushrooms for additional flavour and nutrients.


The chicken mixture can also be used to make wantons. Cook the wantons in a pot of boiling water, drain, and serve with some vegetables and brown rice beehoon.


Source: Singapore Heart Foundation. Reproduced with permission.

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