Ingredients:
200 gr rice vermicelli, soaked with warm water
1 ea medium size carrot, julienned
2 stalk spring onion, chopped into 2 cm
2 cup shredded cabbage
2 eggs, lightly beaten
1 tbs dried shrimp, soaked with warm water
5-6 tbs Rice bran oil
Marinated:
1/2 part of chicken breast, thinly sliced
1 tsp soy sauce
1/2 tsp ground white pepper
1 pinch of sugar
1 tsp garlic powder
Mixing sauce:
1/2 cup chicken stock
1/2 tsp chicken powder
4 tbs sweet soy sauce
2 tbs soy sauce
Spice paste:
3 cloves garlic
3 shallots
1/2 tsp whole white pepper
1/2 tsp salt
Directions:
Heat the wok with about 2 tbs rice bran oil. Make a scramble egg. Set aside. Add a bit oil, stir fry the chicken just until lightly brown (not over cooked as chicken breast will become hard), set a side. Add another 2-3 tbs oil, cook the spice paste until aromatic, add dried shrimp, carrot, cabbage, spring onion and stir fry for 1 minutes, then add the rice vermicelli, egg and chicken. Pour in the mixing sauce and continue stir fry and fold until well mixed. I used my giant wood chopstick to well combined. Top it with crispy fried shallot.
