Foe Yong Hai

Ingredients

• 300 g Pandan rice
• 6 Eggs
• 100 g Pre-cooked chicken breast (chicken breast)
• 200 g Chinese vegetables (Chinese vegetables)
• 2 tbsp Mirin (for the eggs)
• 2 tbsp Sesame oil (divided: 1 tbsp for eggs, 1 tbsp for frying)
• 0.5 tbsp Sugar (for the eggs)
• 1 tsp Soy sauce (for the eggs)
• 350 g Tomato frito (for the sauce)
• 5 tbsp Ginger syrup (for the sauce)
• 2 tbsp Sweet chili sauce (for the sauce)
• 1 tbsp Vinegar (for the sauce)
• 1 tsp Sambal (for the sauce)
• 1 tbsp Cornstarch (cornstarch, for the sauce)
• 1 tbsp Sunflower oil (for frying)
• Prawn crackers or Cassava chips (for garnish)
• Atjar Tjampoer (pickled vegetables for garnish)

Steps

1. 1

   In a small saucepan, combine the tomato frito, ginger syrup, sweet chili sauce, vinegar, and sambal. Bring to a boil over low heat and let it simmer for 10 minutes.

2. 2

   While the sauce simmers, cook the Pandan rice according to package instructions.

3. 3

   Prepare the egg mixture by breaking 6 eggs into a bowl. Add the mirin, 1 tablespoon of sesame oil, sugar, and soy sauce. Whisk briefly until light and airy, then set aside.

4. 4

   Heat 1 tablespoon of sesame oil and 1 tablespoon of sunflower oil in a large skillet or wok. Add the pre-cooked chicken and Chinese vegetables, sautéing until the vegetables are tender and translucent.

5. 5

   Pour the egg mixture over the chicken and vegetables in the pan. Cook on high heat for 3-4 minutes.

6. 6

   Flip the omelet over. The author notes it may become a bit messy/scrambled at this stage, which is perfectly fine for the final dish.

7. 7

   After the sauce has simmered for 10 minutes, stir in the cornstarch and continue to stir until the sauce thickens to the desired consistency.

8. 8

   Pour the thickened sauce over the egg mixture in the skillet. Cover with a lid and let it simmer together for one more minute.

9. 9

   Serve the Foe Yong Hai in deep plates alongside the cooked rice. Garnish with prawn crackers (kroepoek) or cassava chips and atjar tjampoer.

Notes

The omelet flip can be messy, but the sauce covers it well. Pandan rice is recommended for the most authentic flavor.

Nutrition per serving

• main
• Chinese
• omelet
• takeaway
• quick
• dinner
• dairy-free